Dinner

Pork Vindaloo From Epicurious . com

1. • 
     
   • 2 teaspoons whole cumin seeds
   • 2 to 3 dried red chilies
   • 1 teaspoon black peppercorns
   • 1 teaspoon cardamon seeds
   • 1 3-inch stick of cinnamon
   • 1 1/2 teaspoons whole black mustard seeds
   • 1 teaspoon fenugreek seeds
   • 5 tablespoons white wine vinegar
   • 1 1/2 to 2 teaspoons salt
   • 1 teaspoon brown sugar
   • 1 cup vegetable oil
   • 2 medium onions, peeled and finely sliced
   • 1 cup water
   • 2 pounds pork, trimmed and cut into 1-inch cubes
   • 1-inch cube fresh ginger, chopped
   • small whole head of garlic, peeled & separated
   • 1 tablespoon ground coriander
   • 1 teaspoon turmeric
   • Cooked Basmati or long grain white rice

1. 1. Grind cumin seeds, red chilies, peppercorns, cardamon seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee mill or spice mill. Put the ground spices in a small bowl. Add the vinegar, salt and brown sugar. Set aside. Heat the oil in a wide pot over medium heat. Put the onions in and fry, stirring frequently, until the onions turn brown and crisp. (Be careful not to over-brown or it will have a burned taste.) Remove onions with a slotted spoon and drain on paper towels. Place cooked onions into an electric blender or food processor. Add 2 or 3 tablespoons of water and puree the onions. Add this puree to the ground spice mixture in the bowl. (This is the Vindaloo paste.) Rinse blender or processor and add the ginger, garlic and 2 to 3 tablespoons water and blend until you have a smooth paste. Preheat the oil remaining in the pot that you cooked the onions in, over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork as been browned. Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the pork cubes and any juice that has accumulated in the bowl, the vindaloo paste and 1 cup water. Bring to a boil, cover and simmer gently for 1 hour or until pork is tender. Stir occasionally. Serve over cooked Basmati or long grain white rice.