Curry!! You know I am becoming a huge fan! Well, this was delicious but I made it too spicy for my delicate self. I found this wonderful Vindaloo spice at Penzey's. So, I've been inside before but never bought anything. That all changed last weekend when Chip and I were wandering through Maplewood and stopped in. We opened almost every canister to smell the spices. It was just goofy, but a lot of fun. I love that I am married to man who is always willing to join me on these little excursions!
What have all of you been up to lately? My comments are lagging! Though I do "see" some of you on Facebook. I hope you're doing well and enjoying your start to the new year!
Curried Pork with Vindaloo
(from Penzey's)
1 lb boneless pork tenderloin cut into 1-inch cubes
1-2 Tbsp Vindaloo seasoning (the original recipe called for 2-3 Tbsp, I used a heaping 2 and it was HOT)
1/4 cup apple cider vinegar
1 tsp kosher salt
2 Tbsp canola oil
1 onion, chopped
4 cloves garlic, minced
2/3 cup unsweetened coconut milk
1. Mix together the Vindaloo, vinegar and salt. Set aside.
2. In a large pot, heat the oil over medium-high heat. Add the onions and garlic and lightly brown.
Add the Vindaloo mixture and stir for about 3-5 minutes. A lot of the vinegar will evaporate, thickening and stiffening into a paste, which flavors the oil.
Add the meat, stirring to cover it with the paste and searing it for about 2 minutes. Add the coconut milk and stir to de-glaze the pot. Reduce the heat to low and stir occasionally until the meat is cooked and tender, about 7-10 minutes.
Serve over jasmine rice.
Now if you used less of the spice would it of helped with the heat?
ReplyDeleteI think using one tablespoon of the spice would have helped a lot. I can usually handle it, but not this time! Thanks for the comment!
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