Pork Vindaloo
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2½ - 3 lb 1 inch boneless pork shoulder or pork butt cubes, trimmed of excess fat
  • Salt and free ground pepper
  • ¼ cup canola oil
  • 1 large vidalia or sweet onion
  • 6-8 cloves garlic
  • 2 in piece cayenne peper
  • 1½ tsp ground mustard
  • ½ tsp cayenne pepper (increase or decrease depending upon taste)
  • 1½ tsp ground cumin
  • 1½ tsp hot paprika
  • 1½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • pinch of ground cloves
  • ⅓ cup white wine
  • 1¼ cup chicken broth
Instructions
  1. Place the pork cubes in a bowl and sprinkle generously with salt and pepper.
  2. In a large frying pan over medium heat, warm the canola oil. Working in batches, add the pork and cook until browned on all sides.
  3. Add the onion to the pan and saute until browned, 10-12 minutes.
  4. Add the garlic, ginger, cayenne, mustard, cumin, paprika, turmeric, cinnamon, and cloves and saute until the spices are fragrant and evenly coat the onion, about a minute.
  5. Pour in the wine to deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan.
  6. If cooking on the stove top, transfer to a large dutch oven and pour in the chicken broth. Partially cover and cook for 1½ - 2 hours until tender and sauce has thickened.
  7. If using a slow cooker, transfer to the slow cooker and pour in the broth. Cover and cook until pork is tender and sauce has thickened. 3 hours on high, 6 hours on low.
Recipe by Weekend Table at https://weekendtable.com/2013/11/15/pork-vindaloo/