Pork Vindaloo

This is one of those deceiving Crock-pot recipes.  You have to prep it all and cook it before you dump it into the crockpot.  Luckily D was home and noticed this rather than try to assemble it at 5am.  (I knew you had to assemble, but thought he knew).

So I got home from the gym and this was ready.  It was really good.  Not very spicy which kind of surprised me because our Shrimp Vindaloo is.  The pork was very tender.  The mustard seeds and tomatoes were broken down as well.  The only thing I would add is a squeeze of a lemon over the dish at the end.  It needed a tang.

Update: The last time we had this, the tomatoes and onions did not break down at all. I think it will be a long time before we have it again.

Pork Vindaloo

Photo by ALB

Seasoned with ginger, garam masala, mustard seeds, and cumin, this fragrant Indian-spiced pork loin braises in a tomato-based sauce. The low-and-slow cooking method renders the pork melt-in-your-mouth tender.

Yield: 6 servings (serving size: 1 cup pork mixture, 1/2 cup rice, and 1 teaspoon cilantro)

Ingredients
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons garam masala
2 teaspoons mustard seeds
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1 (2-pound) boneless pork loin roast, trimmed and cut into 1-inch pieces
2 cups chopped onion
6 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
1/3 cup dry red wine
2 1/2 cups coarsely chopped tomato (about 1 pound)
3 cups hot cooked basmati rice
2 tablespoons chopped fresh cilantro

Preparation
1. Combine first 6 ingredients in a meduim bowl. Add pork, tossing to coat.

2. Heat a large nonstick skillet over medium-high heat. Add pork to pan. Cook 5 minutes or until pork is lightly browned on all sides. Place pork in a 4-quart electric slow cooker.

3. Add onion and garlic to pan; reduce heat to medium, and sauté 5 minutes or until onion is crisp-tender. Stir in flour. Add wine, scraping pan to loosen browned bits. Add tomato to onion mixture. Spoon onion mixture over pork. Cover and cook on LOW for 7 hours or until pork is tender. Serve over rice; sprinkle with cilantro.

Nutritional Information
Calories: 379; Calories from fat: 0.0%; Fat: 7.2g; Saturated fat: 1.9g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.7g; Protein: 38.4g; Carbohydrate: 36.2g; Fiber: 2.7g; Cholesterol: 95mg; Iron: 3.1mg; Sodium: 279mg; Calcium: 43mg

Oxmoor House SEPTEMBER 2012