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Recipe to Print-Pork Vindaloo

$scale_by Recipe Name: Pork Vindaloo Source: Emeril Lagasse of Emeril's - New Orleans, LA Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Pork Kosher: No Ethnicity: Indian Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 4 Inactive Prep Time: 30.00 Minutes Original Num Servings: 4 Cooking Time: 15.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $2.16 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Serve over hot rice, garnished with cilantro. Comments: You can use boneless, skinless chicken breasts instead of pork.

Ingredients: 1 Each ginger root 2-inch, peeled and grated 0.33 Cup vinegar, white 0.25 Cup oil, canola or vegetable 1 to taste salt and pepper 4 Cups rice, white, cooked Directions: In a spice or coffee mill grind spices and ginger until very-finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste. In a glass baking dish or non-reactive mixing bowl combine curry paste with garlic and half of onion. Add pork, turn to coat thoroughly and set aside to marinate for 30 minutes. Heat oil in a large skillet over low heat and gently sauté remaining onion. Drain pork, reserving marinade. Turn up heat and add pork, a few cubes at a time, tossing until browned on all sides. Sauté for 5 minutes, then add tomatoes and reserved marinade. Bring to a boil, reduce heat and simmer 5 minutes.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00