Pork Vindaloo

Ingredients

• 2 lb Pork shoulder
• 1 can Diced tomatoes
• 1 item Yellow onion
• 0.25 cup Apple cider vinegar
• 5 clove Garlic
• 1 tbsp Garam masala
• 2 cup Basmati rice
• 1.5 tsp Ground cumin
• 1.5 tsp Ground coriander
• 0.75 tsp Turmeric
• 1.5 tsp Paprika
• 1.125 tsp Garlic powder
• 0.75 tsp Ground ginger
• 0.375 tsp Cayenne pepper
• 0.75 tsp Kosher salt

Directions

1. Brown pork in batches and set aside; confirm 145°F in the thickest part, then rest the pork for at least 3 minutes.
2. Cook onion and garlic until softened, then add seasoning and toast briefly.
3. Add tomatoes, vinegar, pork, and enough water to partially cover.
4. Simmer covered until pork is tender, then uncover to reduce the sauce.
5. Serve with basmati rice and adjust acidity or heat to taste.

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