MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Goan Pork Vindaloo
 Categories: Pork, Chilies, Vegetables, Herbs
      Yield: 4 servings
 
      1 lg Yellow or red onion; rough
           - chopped
     10 cl Garlic; peeled
      2 tb Ginger; fine chopped
      1 tb Black or brown mustard
           - seeds
      5    Whole cloves
    1/2 ts Black peppercorns
           Salt
      5    Green cardamom pods -OR-
    1/4 ts Cardamom seeds
    1/2 c  Apple cider or coconut
           - vinegar
      1    Cinnamon stick (3")
      2 tb Jaggery; grated, packed,
           - more to taste  -OR-
      2 tb Light brown sugar; packed,
      2 ts Ground cumin
      2 ts Ground turmeric
      1 tb Kashmiri chile powder *
    1/4 ts Ground cayenne; to taste
           - (optional)
      3 lb Boneless, skinless pork
           - shoulder; into 2" to 3"
           - chunks
           Cooked basmati rice; for
           - serving
 
  Combine the onion, garlic, ginger, mustard seeds, cloves,
  peppercorns, and 2-1/2 ts salt in a blender. Using the flat side of
  a chef's knife, firmly press the cardamom pods so that they crack
  open. Put the seeds from each pod in the blender and discard the
  pods. (This yields about a heaping 1/4 ts of seeds.) Pour the
  vinegar into the blender. Blend, first on low until everything is
  combined, then on high, until the mixture is fully pureed and the
  whole spices are crushed, 30 seconds to 3 minutes depending on your
  blender. (You will see flecks of spices, but everything should be
  at least coarsely ground.)
  
  Pour the pureed mixture into a 6 to 8 qt slow cooker. Stir in the
  cinnamon stick, jaggery, cumin, turmeric, chile powder, and cayenne
  (if using). Add the pork and stir to evenly combine. Cover and cook
  on high until the flavors have blended, the oniony taste is no
  longer sharp, and the pork is very tender, about 5 hours.
  
  Remove and discard the cinnamon stick. Taste and add more salt or
  sugar if you like, before serving with warmed rice. The sauce will
  be rich and a little soupy, great for spooning over rice. If you
  prefer a thicker sauce, remove the pork from the slow cooker with a
  slotted spoon and put it in a serving dish. Pour the sauce into a
  saucepan and simmer until the sauce thickens, about 10 minutes.
  Pour the reduced sauce over the pork and serve with warm rice.
  
  * Kashmiri chile powder is widely used in South Asian cooking. You
  can find the mild chile powder at any South Asian market, or from
  online retailers like Kalustyans. You can also substitute 1/2 ts
  ground cayenne mixed with 2-1/2 ts sweet or hot (but not smoked)
  paprika.
  
  Recipe by Sarah DiGregorio
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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