Indian food is a natural pairing with cider. This spice in this dish is a perfect foil to the crispness of this cider. Try it as well with Hewe’s Crab Cider, it’s awesome! And, you can substitute chicken to change up the recipe!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 -2 ½ lbs lean pork loin, cut into cubes
- ¼ t. Black pepper
- ½ t. salt
- ¼ c. olive oil
- 3 large white onions, chopped
- 1 green chili pepper, chopped
- 2 T. minced garlic
- 1 T. minced ginger root
- 1 T. smoked paprika
- ½ t. Cayenne pepper
- ½ t. Ground cinnamon
- ¼ t. Ground cloves
- ½ t. Turmeric
- 2 c. water*
- 1 - 15 ounce can coconut milk
- 1 T. white vinegar
Directions:
Step 1: Place the pork loin cubes in a mixing bowl and sprinkle with the salt and pepper. Set aside while sautéing vegetables for the sauce.
Step 2: In a stock pot, heat the oil and add the onions, green chili, garlic, and ginger root. Cook until starting to soften then add the pork. Lightly sear the pork (no need to brown the meat) then add the seasonings. Stir through well then add the *water, coconut milk, and vinegar. Cook for 25 minutes or until the pork is cooked through.
Step 3: Serve with Basmati Rice
*For a thicker vindaloo, adjust the water.