12 cloves garlic
3" fresh ginger, grated
2 tablespoons curry powder
3 tablespoons mustard seeds or grainy mustard
1 1/2 tablespoons cumin
1 1/2 teaspoons cardamom
1/2 teaspoon ground cloves
1/8 teaspoon red pepper flakes, more to taste
1/4 cup olive oil
1/2 cup white wine vinegar or apple cider vinegar
2 pounds pork loin or pork shoulder, cubed (beef, lamb, chicken, or goat may be substituted)
1 very large onion, sliced
2 red peppers, sliced into strips (optional)
1 pound (approx. 2 cups) stewed or diced tomatoes
1 cinnamon stick
1 teaspoon sea salt
Rice (sprouted, jasmine, or basmati), for serving
Chopped cilantro or parsley, for serving
INSTRUCTIONS
3" fresh ginger, grated
2 tablespoons curry powder
3 tablespoons mustard seeds or grainy mustard
1 1/2 tablespoons cumin
1 1/2 teaspoons cardamom
1/2 teaspoon ground cloves
1/8 teaspoon red pepper flakes, more to taste
1/4 cup olive oil
1/2 cup white wine vinegar or apple cider vinegar
2 pounds pork loin or pork shoulder, cubed (beef, lamb, chicken, or goat may be substituted)
1 very large onion, sliced
2 red peppers, sliced into strips (optional)
1 pound (approx. 2 cups) stewed or diced tomatoes
1 cinnamon stick
1 teaspoon sea salt
Rice (sprouted, jasmine, or basmati), for serving
Chopped cilantro or parsley, for serving
INSTRUCTIONS
- In a blender, grind the garlic, ginger, spices, olive oil, and vinegar into a paste. If the paste is too thick to process, add a small amount of water or olive oil.
- Cover the bottom of the slow cooker with the sliced onions and peppers. Place the cubed pork on top of the onions, then pour/spread the vinegar-spice paste on top of the pork. Add the tomatoes, cinnamon stick, and salt.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Serve over rice topped with fresh chopped cilantro.