Pork Vindaloo with Pickled Raisins Pressure Cooker Recipe

Pork Vindaloo With Pickled Raisins Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 25 minutes at HIGH pressure

PICKLED RAISINS

• 1 cup water
• ½ cup cider vinegar
• ½ cup granulated cane or turbinado sugar
• 2 teaspoons brown mustard seeds
• 1½ cups golden raisins

PORK VINDALOO

• 2½ to 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
• 1 teaspoon sea salt
• ¼ cup light olive oil
• 1 large white onion, finely chopped
• 4 cloves garlic, minced
• 1 (2-inch) piece fresh ginger, peeled and grated
• 2 tablespoons vindaloo seasoning or Madras curry
• 1 teaspoon sweet or hot paprika
• ½ teaspoon ground turmeric
• 3 tablespoons all-purpose or rice flour
• 1/3 cup Champagne vinegar or white wine vinegar
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 1 cup low-sodium chicken broth
• steamed basmati white or basmati brown rice, for serving.
• 1/3 cup loosely packed chopped fresh cilantro, plus more for serving

Method

1. Make the Pickled Raisins
2. In a medium saucepan, combine the water, vinegar, sugar, and mustard seeds and bring to a boil, stirring until the sugar dissolves
3. Add the raisins
4. Remove from the heat and let stand to cool completely at room temperature, about 1 hour
5. It will keep in an airtight container in the refrigerator up to 2 weeks
6. Serve at room temperature or cold
7. Good in salads as well as a garnish
8. Sprinkle the meat with the salt
9. In a 6- to 8-quart pressure cooker, heat 2 tablespoons of the oil over medium-high heat until very hot
10. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
11. Use a slotted spoon to transfer the browned meat to a plate
12. Add the onion and cook, stirring a few times, until soft, 3 minutes
13. Add the garlic, ginger, and spices and cook, stirring, for 30 seconds
14. Sprinkle in the flour and stir to cook
15. Return the meat and any accumulated juices to the pot
16. Add the vinegar, tomatoes with their juice, and broth; stir well, scraping up any browned bits from the bottom of the pot, and bring to a boil
17. Close and lock the lid
18. Set the burner heat to high
19. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
20. Set a timer to cook for 25 minutes
21. Remove the pot from the heat
22. Open the cooker with the Natural Release method; let stand for 15 minutes
23. Be careful of the steam as you remove the lid
24. Skim any fat from the top of the sauce
25. Stir in the cilantro
26. Serve immediately over the hot rice with a spoonful of Pickled Raisins and a sprinkling of chopped cilantro

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