Pork Vindaloo - By Neela Paniz, chef of The Bombay Cafe

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

Carne de vinha d’alhos, a Portuguese dish made with pork, was the basis of the now famous vindaloo served in Indian restaurants. Although many make it with lamb, chicken, or shrimp, I prefer the original recipe with pork, redolent of tamarind, vinegar, and black pepper. Vindaloo is famed for being extremely spicy; adjust the amount of chile, both green and red, to your taste.

1 piece fresh ginger, peeled

3 TBSP canola oil

½ TSP fenugreek seeds

3 MD yellow onions, thinly sliced

4 LB pork shoulder, cut into 1½-to 2-inch cubes

~11 cloves garlic, minced

Directions at tastecooking.com

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