An Indian vindaloo dish usually means you're in for a fiery time. But as curries go, this is a gentle one, if you use a mild spice blend. Serve with rice stick noodles or a blanched, crisp green vegetable.
Makes 4 servings
1 pound boneless pork loin rib chops
2 tablespoons flour
1 tablespoon mild vindaloo or Indian yellow curry paste or masala blend
1/4 teaspoon ground cinnamon
Pinch ground cardamom
Pinch ground cloves
1 medium onion
1/4 cup loosely packed cilantro leaves
2 tablespoons vegetable oil
3 tablespoons distilled white vinegar
2 tablespoons tomato paste
1 cup low-sodium chicken broth
1/2 teaspoon salt, more to taste
Freshly ground black pepper
1. Trim any visible fat from the chops; cut the meat vertically into 1/4-inch strips.
Combine the flour, vindaloo or curry paste or masala blend, and the spices in a mixing bowl. Add the pork and toss to coat evenly. Let stand at room temperature for 15 minutes.
Meanwhile, finely chop the onion and cilantro. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the seasoned pork and cook, turning once, for 2 minutes, until lightly browned but not cooked through. Transfer to a clean plate; repeat with remaining pork, adding oil as needed.
Reduce the heat to medium-low; add remaining oil to the skillet, then add the onion and cook, stirring, for about 2 minutes, until soft. Add the vinegar; use a wooden spoon to dislodge any browned bits.
Add the tomato paste and stir for 30 seconds, until fragrant. Then add the chicken broth and increase heat to medium, mixing to form a sauce. Cook for 2 minutes.
Return the pork and any accumulated juices to the skillet. Cook for 2 minutes, stirring, until heated but not overcooked. Remove from the heat and add the cilantro; add salt and pepper to taste. Serve hot.
- Adapted from Complete Curry Cookbook (Robert Rose, 2008)