Pork Vindaloo
NOTE: This Indian dish of Portuguese ancestry relies on tomatoes
instead of wine as part of the liquid base. Pair this stew with
steamed rice, preferably basmati rice. Serves six to
eight.
3 pounds pork shoulder, trimmed and cut into 11/2-inch cubes
11/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
3 medium-large onions, chopped coarse (about 3 cups)
8 medium garlic cloves, minced
3 tablespoons flour
1 tablespoon sweet paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
11/2 cups chicken stock or low-sodium canned broth
11/2 cups chopped canned tomatoes with their juice
2 bay leaves
1 teaspoon sugar
2 tablespoons red wine vinegar
1 tablespoon mustard seeds
1/4 cup minced fresh cilantro leaves
INSTRUCTIONS:
1. Heat oven to 250 degrees. Place pork cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add half of pork and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and pork.
2. Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour, paprika, cumin, cardamom, cayenne, and cloves, and cook until lightly colored, 1 to 2 minutes. Add stock, scraping up any browned bits that may have stuck to pot. Add tomatoes, bay leaves, sugar, vinegar, and mustard seeds, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook just until meat is tender, about 21/2 hours. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
3. Stir in cilantro, discard bay leaves, adjust seasonings, and serve.