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Pork Vindaloo

Serves 4­-6

  • 1-2 cloves garlic
  • 3′′ fresh ginger, grated
  • 2 tablespoons curry powder
  • 3 tablespoons mustard seeds or grainy mustard
  • 1 1/2 tablespoons cumin
  • 1 1/2 teaspoons cardamom
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon red pepper flakes, more to taste
  • 1/4 cup olive oil
  • 1/2 cup white wine vinegar or apple cider vinegar
  • 2 pounds pork loin or pork shoulder, cubed (beef, lamb, chicken, or goat may be substituted)
  • 1 very large onion, sliced
  • 2 red peppers, sliced into strips (optional)
  • 1 pound (approx. 2 cups) stewed or diced tomatoes
  • 1 cinnamon stick
  • 1 teaspoon sea salt
  • Rice (sprouted, jasmine, or basmati), for serving
  • Chopped cilantro or parsley, for serving


  • In a blender, grind the garlic, ginger, spices, olive oil, and vinegar into a paste. If the paste is too thick to process, add a small amount of water or olive oil.
  • Cover the bottom of the slow cooker with the sliced onions and peppers. Place the cubed pork on top of the onions, then pour/spread the vinegar­spice paste on top of the pork. Add the tomatoes, cinnamon stick, and salt.
  • Cook on low for 7­-8 hours or on high for 4­-5 hours.
  • Serve over rice topped with fresh chopped cilantro.
  • My kids’ favorite accompaniments are steamed broccoli and raw red pepper strips. For a more authentic meal, serve with plain yogurt and naan bread.

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