Pork Vindaloo With Raita

Submitted by kitchenslave03

"From Cooking Light. If you use greek yogurt the draining step for the raita is not needed."

 

• Ready In: 1hr 30mins
• Ingredients: 20
• Serves: 6

ingredients

• 1 1⁄2 cups plain low-fat yogurt
• 3⁄4 cup cucumber, chopped, seeded, peeled
• 3⁄4 cup tomatoes, seeded, chopped
• 1⁄4 teaspoon salt
• 1 teaspoon garam masala
• 1 1⁄2 cups sweet onions, thinly sliced
• 2 teaspoons fresh ginger, grated
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon black pepper
• 1⁄2 - 1 teaspoon cayenne
• 1⁄4 teaspoon ground cloves
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1 1⁄2 lbs pork loin, cut in 3/4 inch cubes
• 1 cup tomatoes, chopped, seeded

directions

1. To prepare raita: Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minute Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 c tomato, 1/4 t salt and garam masala. Cover and refrigerate.
2. To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in fridge 30 minute.
3. Heat large Dutch oven over med-high. Coat pan with cooking spray. Add pork mixture and saute 7 min or til lightly browned. Stir in 1 c tomato. Cover, reduce heat, and simmer 30-60 min or til pork is tender, stirring occasionally. Serve with raita and rice.

Reviews

[violettavalery]

Excellent! I added a spoon of sugar.

 

[Umberle]

Amazing dish. I used pork tenderloin for the loin because I didn't have time to mess about with bones. Just as scrumptious luke warm as it is hot.