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Pork Vindaloo: Review of Pure Pork Awesomeness
August 27, 2015 by Laura 9 Comments
This faster cooking Pork Vindaloo is delicious and gets dinner on the table in under an hour. A copy of Pure Pork Awesomeness was sent to me in exchange for an honest review. Affiliate links have been used in this post to link to items I am discussing.
This is the fifth incarnation of vindaloo on this site. Apparently I have a thing for Indian spices mixed with vinegar! So you may be wondering why this one? Honestly this was a case of using a dish I am familiar with to see how a Southern chef would interpret the classic (and a case of loving vindaloo so much that I am always game for trying another one). It was quite good–but if you are…
View Full Recipe at The Spiced Life
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.%20It%20was%20quite%20good%E2%80%93but%20if%20you%20are%20looking%20for%20my%20favorite%20vindaloo,%20head%20over%20to%20my%20Restaurant%20Style%20Vindaloo%20after%20reading%20this%20review.%3C/p%3E%3Cp%3EThis%20vindaloo%20is%20from%20Kevin%20Gillespie%E2%80%99s%20Pure%20Pork%20Awesomeness:%20Totally%20Cookable%20Recipes%20from%20Around%20the%20World%3C/p%3E%3Cp%3E;%20some%20of%20you%20may%20recall%20my%20review%20of%20his%20earlier%20book,%20Fire%20In%20My%20Belly.%20My%20main%20complaint%20with%20that%20book%20was%20that%20I%20wanted%20to%20see%20more%20of%20an%20international%20influence,%20so%20imagine%20my%20excitement%20when%20I%20saw%20that%20his%20new%20book%20was%20all%20about%20international%20influences!%20The%20book%20is%20sturdy%20paperback,%20but%20otherwise%20is%20every%20bit%20as%20much%20a%20coffee%20table%20book%20as%20his%20first%20one%20was%E2%80%93gorgeous%20photos,%20friendly,%20interesting%20writing.%20It%20took%20me%20a%20while%20to%20get%20this%20recipe%20up,%20but%20that%20is%20only%20because%20there%20are%20so%20many%20choices%20I%20am%20excited%20about:%20Mustard-Braised%20Pork%20Shoulder;%20Korean%20Barbecued%20Pork%20Bulgogi;%20Red%20Chile%20Posole;%20Sichuan-Style%20Twice-Cooked%20Pork%20Belly;%20Vietnamese%20Spareribs%20with%20Chile%20and%20Lemongrass%E2%80%A6%20the%20list%20goes%20on.%3C/p%3E%3Cp%3EI%20realize%20I%20damned%20this%20Pork%20Vindaloo%20with%20faint%20praise%20a%20little%20bit%20up%20at%20the%20top,%20but%20let%20me%20explain.%20First,%20this%20dish%20is%20delicious.%20We%20ate%20every%20last%20drop.%20I%20thought%20Gillespie%20went%20a%20little%20high%20on%20the%20black%20peppercorns%20and%20that%20he%20should%20have%20added%20some%20form%20of%20sweetener%20to%20the%20dish%20itself%20(rather%20than%20leaving%20as%20a%20garnish),%20and%20I%20have%20written%20the%20recipe%20that%20way.%20But%20these%20could%20just%20be%20personal%20preferences,%20and%20as%20I%20say%20we%20definitely%20ate%20every%20last%20drop.%20Second,%20I%20like%20vindaloo%E2%80%93and%20many%20Indian%20curries%20with%20meat%E2%80%93best%20when%20they%20have%20a%20strong%20savory%20component.%20So%20a%20slow%20cooking%20chuck,%20as%20used%20in%20my%20Restaurant%20Style%20Vindaloo,%20makes%20a%20much%20%E2%80%9Cmeatier%E2%80%9D%20vindaloo%20than%20a%20fast%20cooking%20pork%20loin.%20I%20might%20have%20enjoyed%20a%20pork%20shoulder%20version%20better.%20Once%20again,%20it%20could%20be%20a%20matter%20of%20taste%E2%80%93and%20this%20one%20does%20at%20least%20have%20the%20benefit%20of%20cooking%20quickly.%3C/p%3E%3Cp%3EPork%20Vindaloo:%20Review%20of%20Pure%20Pork%20Awesomeness%20%20%20Closely%20adapted%20from%20Kevin%20Gillespie.%20%20Author:%20TheSpicedLife%20Recipe%20type:%20Entree%20Cuisine:%20Indian%20%20%20Ingredients%3C/p%3E%3Cp%3E1%20lb%20boneless%20pork%20loin,%20cut%20into%20bite-sized%20chunks%20%C2%BD%20cup%20malt%20or%20cider%20vinegar%20(I%20used%20cider)%201%202-inch%20Ceylon%20cinnamon%20stick%201%20heaping%20T%20black%20peppercorns%201%20T%20cumin%20seeds%201%20T%20coriander%20seeds%201%20T%20fennel%20seeds%203%20T%20paprika%20or%20other%20mild%20chile%20pepper%20powder%20of%20choice%201%20T%20red%20pepper%20flakes%20(I%20left%20out)%201%20t%20turmeric%20%C2%BC%20t%20ground%20cardamom%20%C2%BC%20t%20ground%20cloves%201%20fresh%20jalape%C3%B1o,%20stem%20removed%20(I%20left%20out)%203-inch%20piece%20of%20ginger,%20washed,%20peeled%20if%20needed%20(I%20only%20peel%20the%20bad%20spots)%20and%20roughly%20chopped%20%C2%BD%20cup%20peeled%20garlic%20cloves%201%20cup%20diced%20shallots%20(about%203-4%20large)%204-6%20T%20neutral%20vegetable%20oil%20(I%20used%20avocado)%201%C2%BD%20cups%20chicken%20stock%206%20small%20boiling%20potatoes%20(like%20a%20redskin%20or%20Yukon%20Gold),%20cut%20into%20%C2%BD-inch%20dice%20(peel%20if%20you%20prefer,%20I%20never%20do)%201%20t%20sea%20salt,%20plus%20more%20to%20taste%20%C2%BD%20cup%20chopped%20fresh%20cilantro%201-2%20t%20garam%20masala%201-2%20T%20brown%20sugar%20or%20honey,%20or%20to%20taste%20For%20serving%20with%20the%20vindaloo:%20Basmati%20rice%20or%20flatbread%20Greek%20yogurt%20cayenne%20pepper%20or%20red%20pepper%20flakes%20%20%20Instructions%3C/p%3E%3Cp%3EToss%20the%20pork%20loin%20with%20the%20vinegar%20and%20set%20aside.%20Toast%20the%20whole%20spices%20over%20medium%20heat.%20Begin%20with%20the%20cinnamon%20stick,%20and%20after%20a%20minute%20add%20the%20peppercorns.%20After%20another%20minute%20or%20so,%20add%20the%20faster%20toasting%20cumin,%20coriander%20and%20fennel%20seeds.%20Let%20it%20all%20toast,%20shaking%20the%20pan%20occasionally,%20until%20darkened%20and%20fragrant,%20but%20not%20burnt,%20a%20few%20minutes.%20Then%20transfer%20to%20a%20spice%20grinder%20and%20let%20them%20cool.%20When%20they%20are%20cool,%20grind%20them%20finely.%20Mix%20in%20the%20already%20ground%20spices%20and%20set%20aside.%20Place%20the%20ginger,%20garlic%20and%20jalape%C3%B1o%20in%20a%20small%20food%20processor.%20Process%20until%20finely%20chopped.%20Heat%20the%20oil%20in%20a%20large,%20heavy%20pot%20over%20medium%20heat.%20Add%20the%20diced%20shallots%20with%20a%20pinch%20of%20salt.%20Cook%20for%20about%2010%20minutes,%20until%20starting%20to%20caramelize.%20Add%20the%20ginger%20and%20garlic%20mixture.%20Cook,%20stirring,%20for%20another%202-3%20minutes.%20Add%20the%20spice%20mixture%20and%20stir%20(spices%20can%20burn,%20so%20keep%20the%20spices%20moving%20to%20roast%20evenly).%20Cook%20for%20about%2030-60%20seconds%20this%20way.%20Add%20the%20pork%20with%20the%20vinegar%20and%20stir%20to%20evenly%20coat%20the%20pork%20with%20spices.%20Then%20add%20the%20chicken%20stock,%20potatoes%20and%20the%20one%20teaspoon%20of%20salt.%20Increase%20the%20heat%20to%20bring%20to%20a%20boil,%20and%20then%20cover%20and%20reduce%20heat%20to%20maintain%20a%20gentle%20simmer.%20Simmer%20for%20about%2030%20minutes,%20or%20until%20the%20potatoes%20are%20mostly%20tender.%20Then%20remove%20the%20lid%20and%20increase%20the%20heat%20a%20bit%20to%20continue%20simmering.%20When%20the%20sauce%20breaks%20and%20the%20oil%20starts%20to%20separate,%20you're%20done%20(should%20be%205%20minutes%20or%20less).%20Mix%20in%201%20teaspoon%20of%20garam%20masala%20and%201%20tablespoon%20of%20brown%20sugar,%20and%20taste%20for%20more%20of%20either%20or%20more%20salt.%20Sprinkle%20with%20cilantro.%20Serve%20with%20flatbread%20or%20Basmati%20rice,%20and%20offer%20yogurt%20on%20the%20side,%20as%20well%20as%20cayenne%20pepper%20or%20red%20pepper%20flakes%20for%20anyone%20who%20wants%20it%20spicier.%20%203.3.3077%3C/p%3E%3Cp%3EAnd%20here%20is%20a%20fun%20Pinterest%20collage%20for%20anyone%20who%20likes%20them!%3C/p%3E){kind=link}