Six O’Clock Resolution: Chef Joe Thottungal's pork vindaloo is inspirational

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A spicy pork stew is likely one of the lusty recipes in a superbly photographed cookbook about Indian delicacies from an sudden supply — an Ottawa restaurant.

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The guide is My Thali: A Easy Indian Kitchen (Determine 1 Publishing/Raincoast, $38.95), written by Mumbai-trained chef Joe Thottungal. Beginning along with his first restaurant, Coconut Lagoon (now closed), and surviving the COVID-19 pandemic along with his second, Thali, whereas operating the charitable group Meals For Thought, this award-winning chef gives 85 recipes within the Hindu custom.

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Ottawa restaurant critic Anne DesBrisay co-authored and Christian Lalonde took the images. Thali, that means a meal of small dishes, ought to encourage particular buying journeys for the numerous seasonings. It is a two-day dish that requires marinating the elements the day earlier than cooking.

Pork vindaloo

Serves 6

2 kilos (1 kg) pork shoulder or butt, in 1-inch (2.5 cm) cubes

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5 dried pink chiles, halved

2 onions, chopped

15 cloves

2 cinnamon sticks

1 tablespoon (15 mL) every cumin seeds, black mustard seed and Kashmiri chili powder

1-1/2 teaspoons (7 mL) peppercorns

½ teaspoon (2 mL) floor turmeric

½ cup (125 mL) white wine vinegar

3 tablespoons (45 mL) ginger-garlic paste (see recipe)

1-1/2 tablespoons (22 mL) salt, or to style

3 tablespoons (45 mL) coconut oil

6 to eight dry shallots, chopped

20 curry leaves

6 giant tomatoes, chopped (about 3 cups/750 mL)

1 teaspoon (5 mL) garam masala

2 tablespoons (30 mL) chopped contemporary coriander

Ginger-garlic paste: Peel and coarsely chop a 4-inch (10 cm) piece of contemporary gingerroot and mix in a mini meals processor or mortar and pestle with 10 cloves garlic and a couple of tablespoons (30 mL) water. Course of till clean. Could also be saved, coated, within the fridge for as much as 3 days. Makes 1/2 cup (125 mL).

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Pat pork dry with paper towels and place in a big bowl.

In a meals processor, mix chiles, onions, cloves, cinnamon, cumin and mustard seeds, chili powder, peppercorns, turmeric, 1/4 cup (60 mL) of the vinegar and the ginger-garlic paste. Course of right into a clean paste.

Stir this paste into the pork together with 1-1/2 teaspoons (7 mL) salt. Cowl and marinate within the fridge for at the very least 6 hours or as much as 24 hours.

Warmth oil in a big, heavy pan or Dutch oven over medium-high warmth. Sauté shallots and curry leaves in sizzling oil for two minutes.

Add pork and its marinade and cook dinner, stirring, for 10 minutes, till meat has browned. Cut back warmth to low, add tomatoes, cowl and cook dinner for 45 minutes, till meat is tender.

Stir in remaining 1/4 cup (60 mL) vinegar, the garam masala and the coriander. (Dish could also be cooled, refrigerated for twenty-four hours, after which reheated.)

Serve sizzling, with sizzling rice and corn raita.

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