Chile-Smothered Pork with Vinegar (Pork Vindaloo)

I have a new cookbook! Yes, one can never have enough of cookbooks! 660 Curries, that's the title, with outstanding reviews from amazon's customers. This is the first recipe that I tried and it is delicious!

When I first saw this book, I was hesitating to buy it. I do not know who Raghavan Iyer is, never heard of him before, but then again, I do not know of any Indian Food chef, come to think of it, except for Madhur Jaffrey! And worse of all, practically no pictures or photos, only about less than a dozen photos out of the 660 curries! I want pictures, everybody want pictures, the bigger and glossier the better! Right?  Are you with me in this? Anyway, on the front cover, it did indicate that he is an IACP Award-Winning Teacher of The Year. And Madhur Jaffrey did commented at the back of the book that "This Book is Nothing Short of A Treasure Chest", does this mean that this is a fantastic book? But then again, a remark like that from someone respectable in the cooking world should really mean something, right? Browsed through this book and put it down, walked around, browsed it again, walked around, and for my own piece of mind, I bought it! Phew! Wow, buying a book can be very mentally exhausting! Have you experience this before?

As soon as I reached home, I checked this book out from the web, and it is some sort of relief when I saw very good reviews at amazon.  That's a consolation! But I guess, the best is to try it yourself.  Rather pleased with the first recipe I picked.  Next, I will be trying out a chicken recipe. More about this book, on the next recipe that I intend to try! 

Sharing this with Recipe Swap Thursday at Prairie Story

Chile-Smothered Pork with Vinegar (Pork Vindaloo Version 3) 

(adapted from "660 curries" by Raghavan Iyer)

(There are 3 versions of pork vindaloo, this is version no. 3, the chef's favourite)

1/2 cup cider vinegar or malt vinegar

1 tablespoons cumin seeds

8 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/2 inch thick)

8 medium-sized cloves garlic

8 dried red Thai or cayenne chillies, stem removed

1 cinnamon stick (3 inches long)

1 pound boneless pork loin chops, cut into 1 inch cubes

1 teaspoon coarse kosher or sea salt

1/2 teaspoon ground tumeric

2 tablespoons canola oil

2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

1. Pour the vinegar into a  blender jar, and then add the cumin seeds, ginger, garlic, chiles and cinnamon stick.  Puree, scraping the inside of the jar as needed, to form a pulpy, gritty paste that smells potent-hot.
2. Place the pork over in a bowl and pour the paste over it.  Sprinkle with the salt and turmeric, and stir it all together.  Refrigerate, covered, for at least 30 minutes or as long as overnight, to allow the flavors to mingle.
3. Heat the oil in a medium-size skillet over medium high heat. Add the pork, marinade and all, and cook, uncovered, stirring occasionally, until it is browned, 10 to 12 minutes. (The meat will stew initially; then once the liquid evaporates, it will sear and brown).
4. Pour in 1/2 cup water and scrape the bottom of the skillet to deglaze it.  Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 15 minutes.
5. Stir in the cilantro, and serve.