Chile-Smothered Pork with Vinegar
Jan. 30th, 2021 11:46 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
conulyI took this from 660 Indian Curries.
Crossposted to![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
cookbook_challenge
Ingredients
1/2 cup cider vinegar or malt vinegar
1 tablespoon cumin seeds
8 slices fresh ginger - 2 inches long, 1 inch wide, 1/8 inch thick
8 medium cloves garlic
8 dried red Thai or cayenne chiles, stems removed
1 cinnamon stick
1 pound boneless pork loin chops cut into 1 inch cubes
1 teaspoon coarse kosher salt
1/2 teaspoon ground turmeric
2 tablespoons canola oil
2 tablespoons finely chopped fresh cilantro
Instructions
Pour the vinegar into a blendar. Add the cumin, ginger, garlic, chiles, cinnamon. PUree to form a pulpy, gritty paste.
Place pork in a bowl, pour paste over it. Sprinkle with salt and turmeric, stir together. Refrigerate for 30 minutes or as long as overnight.
Heat the oil in a skillet over medium-high heat. Add the pork and marinade. Cook, uncovered, until it is browned - about 10 minutes. (It says the meat will stew to start but then brown.)
Pour in 1/2 cup of water, deglaze skillet. Reduce heat, cover, simmer until pork is tender, about 15 minutes.
Stir in cilantro and serve.
I carefully cut the amount of chiles in half, and it was still extremely spicy. I like spicy foods more than the rest of the family. I should've known better than to put 4 chiles in anything.
I used a stick of Vietnamese cinnamon instead of the usual cassia cinnamon that you can more easily find. I am not certain that cassia cinnamon would've pureed at all - it takes forever even to grind in a spice grinder.
I served this with rice and with sauteed cauliflower with mustard seeds.
Crossposted to
cookbook_challengeIngredients
1/2 cup cider vinegar or malt vinegar
1 tablespoon cumin seeds
8 slices fresh ginger - 2 inches long, 1 inch wide, 1/8 inch thick
8 medium cloves garlic
8 dried red Thai or cayenne chiles, stems removed
1 cinnamon stick
1 pound boneless pork loin chops cut into 1 inch cubes
1 teaspoon coarse kosher salt
1/2 teaspoon ground turmeric
2 tablespoons canola oil
2 tablespoons finely chopped fresh cilantro
Instructions
Pour the vinegar into a blendar. Add the cumin, ginger, garlic, chiles, cinnamon. PUree to form a pulpy, gritty paste.
Place pork in a bowl, pour paste over it. Sprinkle with salt and turmeric, stir together. Refrigerate for 30 minutes or as long as overnight.
Heat the oil in a skillet over medium-high heat. Add the pork and marinade. Cook, uncovered, until it is browned - about 10 minutes. (It says the meat will stew to start but then brown.)
Pour in 1/2 cup of water, deglaze skillet. Reduce heat, cover, simmer until pork is tender, about 15 minutes.
Stir in cilantro and serve.
I carefully cut the amount of chiles in half, and it was still extremely spicy. I like spicy foods more than the rest of the family. I should've known better than to put 4 chiles in anything.
I used a stick of Vietnamese cinnamon instead of the usual cassia cinnamon that you can more easily find. I am not certain that cassia cinnamon would've pureed at all - it takes forever even to grind in a spice grinder.
I served this with rice and with sauteed cauliflower with mustard seeds.
