Pork Vindaloo



  1. In blender, puree all spices, except mustard, with vinegar to form a smooth liquid paste. (Add more vinegar if necessary.)
  2. Pour spice paste over pork and marinade in the fridge overnight.
  3. Remove pork marinade from fridge 2 hours before cooking to allow it to come to room temperature.
  4. Heat oil in a pot. Add mustard seeds and cover. Fry the seeds until they pop, then add pork, marinade and water. Bring to a boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes.
  5. Uncover and simmer until the pork is cooked through, another 30 minutes. Makes 4 servings. Serve with white rice.

Comments, suggestions or queries:dkumar at cs dot brynmawr dot edu