VINDALOO PORK FOR J.W. DESERTS BIRTHDAY ENJOY DAN:

PORK VINDALOO FOR JOHN’S BRITHDAY by CHEF DAN:

Serves 10 (Vindaloo derived from the Portuguese dish which is a dish of meat usually pork with wine and garlic)
Baked in a Flameware Clay cooking pot by Robbie@CookonClay.com

INGREDIENTS:
2 pounds lean pork, cut into bite size pieces
3 tablespoons olive oil divided
1 cup white wine
1 tablespoon red chili flakes
1/3-cup curry paste (recipe to follow)
4 tablespoons white wine vinegar
1 tablespoon sugar
6 garlic cloves, crushed
4 potatoes, peeled and cubed
3 ONIONS, FINLY CHOPPED
1 teaspoon mustard seeds and a handful of cashew nuts for topping.
VINDALOO CURRY PASTE:
2 tablespoons fresh ginger
4 garlic cloves
4 chilies, (fresh red chopped)
1 tablespoon EACH ground coriander, fennel seeds, star anise, cumin seeds, and mustard seeds
2 teaspoon EACH turmeric, paprika and cardamom powder
1 teaspoon ground cinnamon
6 peppercorns
4 whole cloves
1/2-cup cider vinegar
DIRECTIONS FOR CURRY PASTE: (PRE-HEAT OVEN 350 DERGEES)
1. Gently roast spice in a dry fry pan over low heat. As soon as spices start to give off aroma, allow to cool and then grind for 20 seconds.
DIRECTIONS:
1. Soak red chili flakes in 2 tablespoon water and set aside.
2. In a bowl mix 1/3-cup of the red chili flacks and ground spices with the vinegar, sugar, garlic, and ginger to form a paste.
3. Add the meat and coat thoroughly with spice paste.
4. Cover and refrigerate for up to 4 hours.
5. Heat 2 tablespoons oil in Clay cooking pot and fry onion until lightly browned about 4 minutes.
6. Add marinated meat to the Clay pot and braise the meat on high until meat is browned.
7. Mix in 1/2-cup wine, then transfer to a pre-heat oven and cook for 30 minutes.
8. Stir in remaining wine and a pinch of salt.
9. Add potatoes and cook for 30 minutes longer
10. In a fry pan add 1 tablespoon oil over low heat.
11. Add mustard seeds and once they start to pop, add cashews and fry for 2-3 minutes or until nuts are golden brown.
12. Pour the fried cashews and mustard seeds over the vindaloo.
13. Serve with sour cream.

ENJOY DAN: BON-APPETITE!!