Pork Vindaloo

Name: Pork Vindaloo
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ½ cup red wine vinegar; 1 tablespoon grape seed, corn, or other neutral oil, plus more for deep-frying; ½ cup thinly sliced garlic; ½ teaspoon freshly ground black pepper; 1 green cardamom pod; 1 whole clove; 1 cinnamon stick; 1 tablespoon sugar, plus more to taste; ½ cup fresh Thai basil leaves; 2 onions, preferably Spanish, diced; 1 teaspoon salt, plus more to taste; 1 tablespoon paprika; 2 pounds pork butt, cut into 1½-inch cubes; 1 small jicama, peeled and julienned; 2 tablespoons sliced fresh red Thai chiles; One 1-inch piece fresh ginger, chopped; 2 garlic cloves, chopped; 2 fresh red finger chiles, stemmed and seeded; 1 tablespoon whole cumin seeds, finely ground

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

One of the most popular Indian curries, vindaloo pairs vinegar with fragrant spices like cinnamon, clove, and cardamom. The resulting flavors are wonderfully complex and warm. This dish is great for making ahead, since the flavors intensify with time. Simply reheat when ready to serve.

Ingredients

2 garlic cloves, chopped
One 1-inch piece fresh ginger, chopped
2

Asia
Main course
Gluten-free

Method

Put the first 7 ingredients in a blender and blend until the mixture becomes a wet paste. Put the pork in a shallow baking dish and coat the cubes with the spice mixture. Cover and refrigerate for at least 1 hour.
When ready to cook, heat the oil in a large skillet or casserole, which can later be covered, over medium heat. Add the cardamom, clove, and cinnamon