Pork Vindaloo

While trying to make room in my freezer for entirely too many strawberries, I rediscovered some cubed pork meat lurking inside. Intent on not going to the grocery store this week, I decided to try to make a meal out of what I had on hand. This recipe fit the bill and the sauce was delicious. It does take a bit of time to cook, but for most of it, you don't need to be paying attention to the stove. The original suggests 1/2 - 1 tsp of cayenne pepper with a note that it would be more traditional to add 4 tsp. I ended up doing 1/2 tsp of cayenne pepper (the last of my supply) and 1 diced Thai bird's eye chile. I found the sauce to still be a bit mild, so use your judgement.

One year ago: Braided Raspberry Bread

Pork Vindaloo (from Jaffrey's Quick & Easy Indian Cooking)

Ingredients
1 1/2 tbsp grainy mustard
1 1/2 tsp ground cumin
1 1/2 tsp ground turmeric
1/2 - 4 tsp cayenne pepper
1 tsp kosher salt
1 tsp red wine vinegar
3 tbsp vegetable oil
1 small onion, peeled and sliced finely
6 cloves garlic, peeled and mashed into pulp
570g pork stew meat (shoulder, cubed)
2/3 cup coconut milk
1 cup water

1. In a cup, combine mustard, cumin, turmeric, cayenne pepper, salt and vinegar.
2. Heat oil in a large nonstick frying pan over medium-high heat. Add onions. Stir-fry until medium brown.
3. Add garlic. Stir-fry for 30 seconds.
4. Add meat. Stir-fry for 3 minutes or until browned.
5. Add coconut milk and water. Bring to a boil and cover. Reduce heat to low.
6. Cook for 60 - 70 minutes or until meat is tender.