Subj : Crockpot N.Y. Times - 65
To   : All
From : Dave Drum
Date : Thu Apr 04 2024 03:46 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow-Cooker Goan Pork Vindaloo
Categories: Pork, Chilies, Vegetables, Herbs
     Yield: 5 servings

     1 lg Yellow or red onion; rough
          - chopped
    10 cl Garlic; peeled
     2 tb Fine chopped ginger
     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    (3") cinnamon stick
     2 tb (packed) grated jaggery or
          - light brown sugar; more to
          - taste
     2 ts Ground cumin
     2 ts Ground turmeric
     1 tb Kashmiri chile powder *
   1/4 ts Ground cayenne; to taste
          - (opt)
     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 teaspoons 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 teaspoon of seeds.)
 Pour the vinegar into the blender. Blend, first on low
 until everything is combined, then on high, until the
 mixture is fully puréed 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 puréed mixture into a 6 to 8 quart 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 teaspoon ground cayenne
 mixed with 2 1/2 teaspoons sweet or hot (but not smoked)
 paprika.

 By: Sarah DiGregorio

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... So tasty that you can actually hear baby angels singing.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)