Pork Vindaloo

Ingredients

• 2 in fresh ginger, peeled and chopped
• 4 garlic cloves, pressed
• 1 1/2 tsp chili powder
• 2 tsp turmeric
• 1 tsp salt
• 1 Tbs cardamom seeds
• 6 whole cloves
• 6 peppercorns
• 2 in cinnamon stick
• 2 Tbs coriander seeds
• 1 Tbs cumin seeds
• 5/8 cup white wine vinegar
• 2 lb pork tenderloin, cubed
• 3 Tbs vegetable oil
• 1 tsp mustard seeds
• 5/8 cup water

Directions

1. In blender, puree all spices, except mustard, with vinegar to form a smooth liquid paste. (Add more vinegar if necessary.)
2. Pour spice paste over pork and marinade in the fridge overnight.
3. Remove pork marinade from fridge 2 hours before cooking to allow it to come to room temperature.
4. Heat oil in a pot. Add mustard seeds and cover. Fry the seeds until they pop, then add pork, marinade and water. Bring to a boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes.
5. Uncover and simmer until the pork is cooked through, another 30 minutes. Makes 4 servings. Serve with white rice.