Quick Pork Vindaloo Curry

The Washington Post, May 21, 2008

• • Course: Main Course
• • Features: Fast

Summary:

An Indian vindaloo dish usually means you're in for a fiery time. But as curries go, this is a mild one, provided you use a mild paste or spice blend (look for "mild" on the label). The small amount of flour thickens the sauce just enough to help it coat the strips of pork, keeping them moist.

To make your own vindaloo curry paste, see the TIP.

Serve with rice stick noodles or a blanched, crisp green vegetable.

4 servings

Ingredients:

• • 1 pound boneless pork loin rib chops
• • 2 tablespoons flour
• • 1 tablespoon mild vindaloo or Indian yellow curry paste or masala blend
• • 1/4 teaspoon ground cinnamon
• • Pinch ground cardamom
• • Pinch ground cloves
• • 1 medium onion
• • 1/4 cup loosely packed cilantro leaves
• • 2 tablespoons vegetable oil
• • 3 tablespoons distilled white vinegar
• • 2 tablespoons tomato paste
• • 1 cup low-sodium chicken broth
• • 1/2 teaspoon salt, plus more to taste as needed
• • Freshly ground black pepper

Directions:

Trim any visible fat from the pork chops, then cut the meat vertically into 1/4-inch strips.

Combine the flour, vindaloo or curry paste or masala blend and the spices in a medium mixing bowl. Add the pork and toss to coat evenly. Let stand at room temperature for 15 minutes.

Meanwhile, finely chop the onion and cilantro. Heat 1 tablespoon of the oil in a large skillet over medium to medium-high heat until it shimmers. Add half of the seasoned pork and cook, turning once, for 2 to 3 minutes, until lightly browned but not cooked through. Use tongs to transfer to a separate plate and repeat with the remaining pork, adding oil as needed.

Reduce the heat to medium-low. Add any remaining oil to the skillet, then add the onion and cook, stirring, for about 2 minutes, until it has softened but is not translucent. Add the vinegar, which will serve to deglaze the skillet; use a wooden spoon or spatula to dislodge or scrape any browned bits stuck to the skillet. Add the tomato paste and cook, stirring, for 30 seconds, until fragrant. Then add the chicken broth and increase the heat to medium, mixing well to form a sauce. It should bubble at the edges as it cooks for 2 minutes.

Return the pork and any accumulated juices to the skillet. Cook for 2 minutes, stirring, until the meat is heated through but not overcooked. Remove from the heat and add the cilantro; taste and adjust the seasoning with salt and pepper. Divide among individual plates and serve hot.

Tip About Vindaloo Curry Paste:

To make 1 cup of vindaloo curry paste, combine in a food processor or with a mortar and pestle: 2 tablespoons freshly grated ginger root, 4 chopped cloves garlic, 2 to 4 small red chili peppers (stemmed, seeded and chopped), 2 teaspoons ground turmeric, 2 teaspoons ground cardamom, 4 whole cloves, 6 whole black peppercorns, 1 teaspoon ground cinnamon, 1 tablespoon ground coriander, 1 tablespoon cumin seeds, 1⁄2 cup cider vinegar. Pulse or process to form a smooth paste; transfer to an airtight container and refrigerate for up to 1 month. [From "The Spice Bible," by Jane Lawson (Stewart, Tabori & Chang, 2008).]

Recipe Source:

Adapted from "Complete Curry Cookbook," by Byron Ayanoglu and Jennifer MacKenzie (Robert Rose, 2008).

320 calories, 21g fat, 6g saturated fat, 62mg cholesterol, 438mg sodium, 9g carbohydrates, 1g dietary fiber, n/a sugar, 22g protein.