Zen Light Pork Vindaloo

In week 2 of our Zen Light recipes this month we’re taking advantage of a dish which is perfect for overnight preparation.

Vindaloo has it’s origins in Southern India and a hint of a tang presides from the red wine vinegar, a legacy of the Portugese colonisation of the state of Goa. The pork is marinated overnight in spices, wine vinegar, garlic and onion.

Boneless pork loin roast has 1/3 less fat than that of pork shoulder (Boston butt.) Smothered in Indian spices and slow cooked it is transformed into a savory and aromatic curry whose earthy warmth comes from the cinnamon and cardamon.

The original recipe calls for chopped fresh tomatoes however I discovered that when using a slow cooker this makes the resulting curry too watery. I switched the fresh tomatoes for the more concentrated canned, crushed variety.

This is just one of the tips we will be sharing today in our first “Slow Cooking 101” class at Elawa Farm.

Prep Time: 15 minutesCooking Time: 7 hours LOW or 3 ½ hours HIGHServings: 4-6

Ingredients

1 ½ tbsp ginger, minced

1 tbsp garam masala

2 tsp cumin powder

½ tsp red chili powder

2 tsp mustard seeds

¼ tsp salt

3 tbsp red wine vinegar

1 medium onion, finely diced or grated

6 garlic cloves, minced

1 tbsp brown sugar

2lb boneless pork loin roast, trimmed of fat and cubed into 1” pieces

1 x 14oz can crushed tomatoes

Combine the ginger, garam masala, chili powder, mustard seeds, salt,red wine vinegar, onion, garlic and brown sugar in a large bowl. Add the cubed pork loin and mix well to coat the pork. Cover and refrigerate overnight (this isn’t essential, you can do set it to cook straight away if necessary.)

When ready to assemble the dish, combine the pork and all the marinade in your slow cooker. Add the tomatoes and stir well. (Note the image shows the original recipe with fresh tomatoes, the result is better using canned, crushed tomatoes instead.) Cover and cook on LOW for 6-7 hours or HIGH for 3-3 ½ hours.

Serve with basmati rice and chopped cilantro.

Zen Moment

“It’s essential to keep an open mind, and to be willing–better yet, eager–to try new things.”

-Michael Abrash