Page 41 - The Secrets Of Vinegar

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SecretsVINAIGRE VINAIGRE
Apple Cider Pork Vindaloo
This Indian-inspired dish is infused with a savoury blend of spices, aromatic balsamic vinegar, and fresh cilantro.
Difficulty
Prep time
20 minutes
Marinating time
1 hour (minimum)
Cook time
2 hours
Preparation
• Place cubed pork in a large bowl. Grind spices with a mortar and pestle, and then add vinegar. Toss meat to coat with spice and vinegar blend. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
• Heat olive oil in a Dutch oven and sauté onions and garlic together until onions are soft and translucent. Add tomato paste, meat, and marinade. Cover and cook over low heat for around 2 hours, or until meat is tender and cooked through.
• If necessary, add a bit of water or chicken stock to prevent meat from drying out during cooking. Stir occasionally.
• Remove pot from heat and add chopped cilantro. Serve immediately with basmati rice.
Ingredients
Serves 6
• 1 3⁄4 lb (800 g) pork shoulder, cubed • 1 bay leaf
• 4 cloves
• 1 cinnamon stick
• 1 tsp (5 ml) peppercorns • 1 tsp (5 ml) dry mustard
• 1 tsp (5 ml) ground ginger • 1 tsp (5 ml) mild paprika • 1 tsp (5 ml) saffron
• 1⁄2 tsp (2.5 ml) turmeric
• 1 tsp (5 ml) curry powder
• 1⁄2 tsp (2.5 ml) crushed chilis
• Salt and pepper
• 1⁄2 cup (125 ml) apple cider vinegar • 1 large onion, chopped
• 4 cloves garlic, minced
• 3 tbsp (45 ml) tomato paste
• 5 tbsp (75 ml) olive oil
• Fresh cilantro, chopped
• Water or chicken stock
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