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Pork Vindaloo
Written By: Marlene Osteen | Issue: 2020/09 – September
Tryon Sales Representative Jennifer Cunningham is living out her dream of working in the wine business, fulfilling a passion for wine that began at age 17 when she first worked at the Cullasaja Club.
Previously she was Director of the Visitor Center for the Highlands Chamber of Commerce, and it was during her tenure there that she first contributed a recipe to these pages in a previous series.
Outgoing and gregarious, her appetite for life is as evident as is her enthusiasm for her work, “best job I ever had.” She feels particularly privileged to be able to explore her thirst for wine and hunger for food in her job.
And, she finds pleasure in her collection of cookbooks, exploring them with husband Dave to unearth new tastes – as they did in the recipe that follows for the Indian dish Pork Vindaloo, derived from one of their America’s Test Kitchen books and discovered just in time to use pantry items at the start of the Pandemic.
If you have yet to cook Indian food at home, this stand out fiery pork stew is an interesting and not very difficult place to get started; and is a sensational pairing with a bottle of Kermit Lynch Cotes du Rhone.
From Jennifer Cunningham: “I love to cook something all day when I am home, love the way the house smells when there is a stew simmering all day. This is one of the most flavorful dishes I have ever made. It is now on our normal rotation of dinners. Prep does not take that long, once prepped, just add everything to the Dutch oven and let simmer until perfectly tender.”
Pork Vindaloo
Ingredients
2 Lbs. Country Pork Ribs
Olive Oil
2 Onions Chopped
6 Garlic Cloves Minced
1 Tbsp. Paprika (I use Hot Hungarian)
1 Tsp. Cumin
1 Tsp. Cardamom
1 Tsp. Cayenne
½ Tsp. Ground Cloves
2 Cups Chicken Stock
1 28-ounce can Diced Tomatoes with Juice
2 Roma Tomatoes Diced
2 Bay Leaves
2 Tbsp. Red Wine Vinegar
1 Tbsp. Mustard seeds
Salt and Pepper to Taste
Basmati Rice Cook to Recipe
Cilantro Chopped
Directions
In a Dutch oven heated to Med/High heat add olive oil to cover bottom of dish, then add onions and garlic, cook until onions are translucent, about five minutes. Add paprika, cumin, cardamom, cayenne, cloves, bay leaves, mustards seeds, salt and pepper; stir until onions and garlic are coated.
Add chicken stock and one can diced tomatoes and bring to a boil. Add Roma tomatoes, Pork, and Red Wine Vinegar and turn heat down to simmer for about three hours, stirring occasionally.
Serve over Basmati Rice and garnish with Cilantro.
