Pork Vindaloo with Raita

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Vindaloo is considered the fieriest of all Indian cooking styles.

Ingredients:

1 1/2 cups plain low-fat yogurt

3/4 cup chopped seeded peeled cucumber

3/4 cup chopped seeded tomato

1/4 teaspoon salt

1 teaspoon garam masala

1 1/2 cups thinly sliced sweet onion

2 teaspoons grated peeled fresh ginger

1 teaspoon dry mustard

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon black pepper

1/2 to 1 teaspoon ground red pepper

1/4 teaspoon ground cloves

2 tablespoons cider vinegar

2 garlic cloves, minced

1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes

cooking spray

1 cup chopped seeded tomato

4 1/2 cups hot cooked basmati rice

Directions:

1. To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
2. To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

By RecipeOfHealth.com