Party Pork Vindaloo

Clock Icon 2 hours |
Servings: 6 |
Prep: 45 minutes |
Cook: 1 hour 15 minutes

Party Pork Vindaloo

Clock Icon 2 hours
Servings: 6
Prep: 45 minutes
Cook: 1 hour 15 minutes

Party Pork Vindaloo

Clock Icon 2 hours
Servings: 6
Prep: 45 minutes
Cook: 1 hour 15 minutes

Ingredients

Ingredients

  • 1 pork shoulder blade roast, boneless, about 2 lb (1 kg), cut into 1½-inch (3.75 cm) cubes
  • 2 Tbsp (30 mL) all-purpose flour
  • 1 Tbsp (15 mL) paprika
  • 2 tsp (10 mL) ground cumin
  • 1 tsp + ½ tsp (7 mL) ground coriander
  • ¾ tsp (4 mL) ground cardamom
  • ½ tsp (2 mL) EACH ground cinnamon, salt and ground black pepper
  • Canola oil for browning
  • 2 yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp (15 mL) grated ginger root
  • ¼ cup (50 mL) white vinegar, divided
  • 1 Tbsp (15 mL) prepared yellow mustard
  • ¼ – ½ tsp (1 – 2 mL) ground cayenne pepper adjusted to taste
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 2 bay leaves
  • Hot cooked basmati rice for serving
  • Chopped cilantro for garnish

Method

  1. Place pork cubes in large container with lid.
  2. In small bowl, combine flour, paprika, cumin, coriander, cardamom, cinnamon, salt and pepper.
  3. Sprinkle half of flour mixture over pork cubes in container; secure lid and shake to coat.
  4. In heavy-bottomed pot, heat 1 Tbsp oil over medium-high heat. Add cubes, browning in batches and adding more oil as required. Remove browned cubes to a clean plate.
  5. Reduce heat to medium. Add 1 Tbsp oil to pot. Add remaining spice mixture, onion, garlic and ginger. Cook just until fragrant, about 1 minute.
  6. Add 1 Tbsp vinegar, mustard and cayenne pepper, scraping up any browned bits from bottom of pot. Cook and stir until onions are softened, about 4 minutes.
  7. Add remaining vinegar and broth. Bring to a boil.
  8. Return pork and any juices to pot. Add bay leaves. Reduce heat, cover and simmer 45 minutes, stirring occasionally.
  9. Uncover pot; simmer until pork is fork tender and liquid has thickened, about 15 minutes.
  10.  Remove bay leaves before serving.
  11.  Serve vindaloo over hot cooked rice and garnish with cilantro.