Pork Vindaloo

Name: Pork Vindaloo
Yield: makes 4 to 6 servings
Ingredients: 2 tablespoons mustard oil (preferred) or other oil; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1 teaspoon ground coriander; 1/2 teaspoon black pepper; Salt to taste; 1/2 teaspoon cayenne or hot red pepper flakes, or to taste; Pinch of ground cloves; 1 teaspoon mustard seeds (if not using mustard oil); 1 teaspoon ground cardamom; 5 cinnamon sticks or 1 tablespoon ground cinnamon; 2 pounds boneless pork shoulder (Boston butt or picnic), cut into chunks; 1/2 cup rice wine vinegar or other good-quality mild vinegar; Chopped fresh cilantro leaves for garnish

December 14, 2011

Like any “curry,” this one contains several spices. But in this one, although it can be made quite hot, the flavor of cinnamon is dominant—and wonderfully offset by the addition of vinegar. If you can find mustard oil at an Indian or Pakistani market, use it here; not only is it the oil of choice for many Indian dishes, but it’s great for simply sautéing vegetables. Serve this with white rice or a simple pilaf. Other cuts of meat you can use here: Beef chuck or brisket (cooking time will be longer); chicken thighs, bone in or out; or lamb shoulder.

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