Pork Vindaloo in a Slow Cooker – The Accidental Locavore
Even though this pork vindaloo recipe seems like there’s a lot of stuff, it’s just a matter of throwing spices into a blender and then putting everything in a slow cooker. Makes 4-6 servings:
Pork vindaloo in a slow cooker
1 large onion, chopped
- into thick pieces
- 10 garlic cloves,
- tablespoons finely chopped ginger (about a 2-inch length of peeled ginger)
- tablespoon black or brown mustard seeds
- whole cloves
- black peppercorns
- salt 5 green cardamom pods or 1/4 teaspoon cardamom seeds
- cup apple cider vinegar
- cinnamon stick about 3″ long
- filled with light brown sugar
- cumin 2 teaspoons
- tablespoon cashmere chili powder 1
- 4 teaspoon ground cayenne, or to taste (optional)
- pounds boneless, skinless pork shoulder, cut into 2- to 3-inch pieces
- Cooked basmati rice, to serve
, and more to taste 2 teaspoons ground
Combine onion, garlic, ginger, mustard seeds, cloves, peppercorns, and 2 1/2 teaspoons of salt in a blender. Using the flat side of a chef’s knife, firmly press the cardamom pods to open. Put the seeds of each pod in the blender and discard the pods. (This produces about 1/4 teaspoon of seeds.) Pour the vinegar into the blender. Blend, first over low heat until everything is combined, then over high heat, until the mixture is completely pureed and the whole spices are crushed, from 30 seconds to 3 minutes, depending on your blender. (You’ll see spice stains, but everything should be at least coarsely ground.)
Pour the pureed mixture into a 6- to 8-quart slow cooker. Add cinnamon stick, sugar, cumin, turmeric, chili powder and cayenne. Add the pork and stir to combine evenly. Cover and cook over high heat until the flavors have mixed, the onion flavor is no longer strong, and the pork is very tender, about 5 hours.
Remove and discard the cinnamon stick. Try and add more salt or sugar if desired before serving with hot rice. The sauce will be rich and a little soupy. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it on a serving plate. Pour the sauce into a saucepan (or use the stir-fry function in an instant pot) and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork, serve with hot rice and enjoy!
First the good news: this was delicious! Spicy but not killer (and if you’re scared, use less chili powder and no cayenne). We had a bunch of roasted garlic from some takeaway, so I threw them in the blender with about 3 big cloves and then added a couple of jets of Lebanese garlic sauce that my brother gave me for Christmas, so there was a lot of garlic.
The bad news? I made it in my Instant Pot and the next batch of yogurt tasted like pork vindaloo, good for dinner, not so much for breakfast.
will definitely do this again, I just have to figure out how to get the smell out of the instant pot. Any ideas?