Pork Vindaloo

Name: Pork Vindaloo
Yield: Serves 6 to 8
Cuisine: Asia, Indian
Ingredients: 1 3-pound, boneless pork butt (Boston butt) (see related Ask Cook's), trimmed and cut into 1 1/2-inch cubes; 3 tablespoons, vegetable oil; 3 medium, onions, chopped coarse (about 5 cups); 9 medium, garlic cloves, minced or pressed through a garlic press (about 3 tablespoons); 3 tablespoons, unbleached all-purpose flour; 1 tablespoon, sweet paprika; 3/4 teaspoon, ground cumin; 1/2 teaspoon, ground cardamom; 1/4 teaspoon, cayenne pepper; 1/4 teaspoon, ground cloves; 1 1/2 cups, low-sodium chicken broth; 1 , (14.5-ounce) can diced tomatoes; 2 tablespoons, red wine vinegar; 1 tablespoon, mustard seeds; 2 , bay leaves; 1 teaspoon, sugar; 1/4 cup, minced fresh cilantro leaves

7 comments

Complex spices, loads of garlic, and sharp vinegar make this Indian pork stew unique. What does it take to make it great?

SERVES6 to 8

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