Page 41 - Ancestral - The Secrets of Vinegar

Les du du SecretsVINAIGRE VINAIGRE VINAIGRE Les Apple Cider Pork Vindaloo
This Indian-inspired dish is is is infused with a a a savoury blend of spices aromatic balsamic vinegar and fresh cilantro Difficulty
Prep time
Marinating time
Cook time
Preparation
20 minutes
1 hour (minimum)
2 hours
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 5 tbsp (75 ml) olive oil
• Fresh cilantro chopped
• Water or chicken stock
• Place cubed pork in in a a a a a a a large bowl Grind spices with with a a a a a a a a a a a mortar and and pestle and and then add vinegar vinegar Toss meat to coat with with with spice spice and and vinegar vinegar blend Cover with with plastic wrap and and marinate in in in the refrigerator for at at at least 1 hour • Heat olive oil
in a a a a a a a Dutch oven and and sauté onions onions and and and garlic together until onions onions are soft and and and and translucent Add tomato paste
meat meat and and and marinade Cover and and and cook over over low heat for around 2 hours
or or until meat meat is tender and cooked through • If necessary add a a a a a bit of water or chicken stock
to to prevent meat from drying out during cooking Stir occasionally • Remove pot from heat and add chopped
cilantro Serve immediately with basmati rice 4141