Pork Vindaloo

This recipe was designed for an electric slow-cooker but I've done it successfuly in a slow oven.



1 Tbsp cumin seeds
2 tsp coriander seeds

The day before:
In a skillet over medium heat, cook cumin and coriander seeds, stirring constantly, until they release their aroma and just begin to turn golden. Remove pan from heat and transfer seeds to a mortar or cutting board. Using a pestle or rolling pin, crush seeds coarsely. Set aside.
1 Tbsp clarified butter or ghee
1 onion, finely chopped
8 cloves garlic, minced
1 Tbsp grated or minced fresh ginger

Heat butter or ghee over medium heat. Add onion, garlic and ginger and cook for 1 minute.
a 2-inch piece of cinnamon stick
6 whole cloves
1/2 tsp salt
2 tsp mustard seeds
1/4 tsp cayenne pepper

Add cumin and coriander seeds, cinnamon stick, cloves, salt, mustard seeds and cayenne and cook for 1 minute more. Remove from heat and let cool.
2 pounds stewing pork, cut into 1-inch cubes
4 bay leaves
1/2 cup red wine vinegar

Place pork in a mixing bowl or Ziploc bag. Add bay leaves and contents of pan. Add vinegar. Stir or knead to combine. Cover and marinate overnight in refrigerator.
The next day, transfer to a Dutch oven, cover and bake in a slow (275°) oven for 4-5 hours, until pork is tender.
Discard bay leaves, cinnamon stick and whole cloves before serving.

I once added half a head of finely-sliced Nappa cabbage to the pot just before putting it in the oven, which worked quite well. The cabbage almost melted into the sauce and gave it a different flavour.
Glazed beets go well with this.
Serves 6 from House & Home magazine, October 2003