The 125 Best Fondue Recipes/Ilana Simon 2001

Pork Vindaloo
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tbsp/25 ml water 2 tbsp/25 ml vinegar 2 tsp/10 ml garam masala
2 cloves garlic, minced 2 tsp/10 ml brown sugar 1 tsp/5 ml minced ginger root
1 tsp/5 ml red pepper flakes 1 tsp/5 ml salt 1 tsp/5 ml whole cumin seeds (optional)
1 lb/500 g pork tenderloin, cut into 1-inch (2.5 cm) cubes oil for fondue



1 In a food processor, combine vinegar, water, garam masala, garlic, brown sugar, ginger, red pepper flakes, salt and, if using, cumin; process to a smooth paste.
2 In a shallow casserole, spread paste over pork, tossing to coat well. Cover and refrigerate for at least 1 hour.
3 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4 Spear pork on fondue fork and fondue 1 to 2 minutes or until cooked to desired doneness.
5 TIP: Garam masala is a mixture of ground Asian spices-typically coriander, cumin, cardamom seeds, peppercorns, cinnamon, whole cloves and whole nutmeg. You can find it in larger supermarkets and at Asian grocery stores.
6 SERVE WITH: Sweet-and-sour sauce, Thai peanut sauce, mint yogurt dip.

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