Pork Vindaloo

Ingredients:

• 450 g pork, diced into 2.5 cm cubes
• 1 cup peeled, seeded and diced tomatoes (concassé tomatoes)
• 1/2 cup curry paste (see recipe below)
• 1.5 cups chopped onion
• 1 tbsp. minced garlic
• 4 tablespoons of vegetable oil
• Salt and ground black pepper
• 4 cups cooked white rice
• 2 tablespoons chopped cilantro for garnish

Curry spice:

• 2 tsp coriander seeds
• 2 teaspoons cumin seeds
• 2 tsp. mustard seeds
• 2 tsp ground cloves
• 1 teaspoon turmeric
• A 5cm piece of ginger, peeled and sliced.
• 1/3 cup table vinegar

Preparation:

1. In a glass baking dish or non-reactive bowl, combine the curry paste with the garlic and half the onion. Add the pork, mix thoroughly, and marinate for 30 minutes.
2. Heat oil in a large skillet over low heat and gently sauté the remaining onion. Pat the pork dry, reserving the marinade. Increase the heat and sauté the pork, a few pieces at a time, stirring, until browned on all sides. Cook for 5 minutes, then add the tomatoes and remaining marinade. Bring to a boil, reduce heat, and simmer for 5 minutes. Place over hot rice and garnish with cilantro.
3. Finely grind the spices and ginger in a spice grinder or coffee grinder. Transfer to a bowl and add vinegar to form a smooth paste.
   
   To make curry oil, mix half of the paste with 1 cup of vegetable oil.