Pork Vindaloo

Recipe Ingredients

1/2 cup	118ml	Curry Paste - see * Note
1 tablespoon	15ml	Minced garlic
1 1/2 cups	93g / 3.3oz	Chopped onions
1 lb	454g / 16oz	Pork - cut into 1/2" cubes
4 tablespoons	60ml	Canola or neutral vegetable oil
1 cup	62g / 2.2oz	Peeled, seeded, diced tomatoes - (tomato concasse)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 cups	640g / 22oz	Cooked white rice
2 tablespoons	30ml	Chopped cilantro - for garnish

Recipe Instructions

* Note: See the "Curry Paste" recipe which is included in this collection.

In a glass baking dish or nonreactive mixing bowl combine curry paste with garlic and half of onion. Add pork, turn to coat thoroughly and set aside to marinate for 30 minutes. Heat oil in a large skillet over low heat and gently saute remaining onion. Drain pork, reserving marinade. Turn up heat and add pork, a few cubes at a time, tossing until browned on all sides. Saute for 5 minutes, then add tomatoes and reserved marinade. Bring to a boil, reduce heat and simmer 5 minutes. Serve over hot rice, garnished with cilantro.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2162 broadcast 08-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

2 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.