Monday, April 22, 2013

Chile-Smothered Pork with Vinegar

With 8 chiles, I was worried this dish would be obscenely hot, but it was actually nicely balanced for an excellent vindaloo. If you're using a tougher cut of pork, you'll want to increase the cooking time and the water used, but otherwise, this would work for a quick weeknight meal (if you can remember to marinate the night before!).

One year ago: Lamb Merguez Burgers
Three years ago: Lamb Yogurt Cake with Blackberry Sauce

Chile-Smothered Pork with Vinegar (from 660 Curries)
1/2 cup cider or malt vinegar
1 tbsp cumin seeds
8 slices ginger, 2"x1"x1/8"
8 garlic cloves
8 dried red Thai or cayenne chiles, stems removed
1 cinnamon stick
1 lb boneless pork loin chops, cut into 1" cubes
1 tsp coarse salt
1/2 tsp ground turmeric
2 tbsp canola oil
2 tbsp finely chopped cilantro

1. Pour vinegar into blender jar. Add cumin seeds, ginger, garlic, chiles, and cinnamon. Puree.
2. Place pork in bowl and pour paste over it. Sprinkle with salt and turmeric. Refrigerate covered for 30 minutes - overnight.
3. Heat oil in medium-size skillet over medium-high heat. Add pork and marinade and cook, stirring until browned, 10 - 12 minutes.
4. Pour in 1/2 cup water and scrape to deglaze. Reduce heat to medium-low, cover, and simmer until tender, 15 minutes.
5. Stir in cilantro and serve.

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