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Recipe

Pork Vindaloo

  • Yield: 4 servings

Ingredients

  • 1/2 cup Curry Paste
  • 1 tablespoon minced garlic
  • 1 1/2 cups chopped onions
  • 1 pound pork, cut into 1/2-inch cubes
  • 4 tablespoons canola or neutral vegetable oil
  • 1 cup peeled, seeded and diced tomato (tomato concassË)
  • Salt and pepper
  • 4 cups cooked white rice
  • 2 tablespoons chopped cilantro, for garnish

Directions

  • In a glass baking dish or nonreactive mixing bowl combine curry paste with garlic and half of onion. Add pork, turn to coat thoroughly and set aside to marinate for 30 minutes. Heat oil in a large skillet over low heat and gently sautÈ remaining onion. Drain pork, reserving marinade. Turn up heat and add pork, a few cubes at a time, tossing until browned on all sides. SautÈ for 5 minutes, then add tomatoes and reserved marinade. Bring to a boil, reduce heat and simmer 5 minutes. Serve over hot rice, garnished with cilantro.