Goan Pork Vindaloo, Made with Monk Fruit Sweetener

Method

1. Put 6 cloves garlic, 5 to 6 slices ginger, 2 to 3 tablespoons apple cider vinegar and 2 tablespoons water into a blender with all the dry spices for the marinade: 2 teaspoons Kashmiri chili powder, 1 teaspoon cumin powder, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt and 1/2 teaspoon kOBE Monk Fruit Blend. Blend to a smooth dark red paste.
2. Cut 700g pork shoulder into 3 to 4cm cubes, toss with 1/2 teaspoon salt, then coat thoroughly with the blended paste. Marinate for at least 1 hour, or overnight in the fridge for 6 to 12 hours.
3. Heat 1 to 2 tablespoons oil and fry 1 large finely chopped onion until deep golden brown rather than pale, then add 1 to 2 fresh chilies, chopped, and fry until fragrant.
4. Tip all the marinated pork into the pot and stir over medium heat until the meat firms up, turns deep red and the marinade reduces.
5. Pour in 200 to 250ml water or stock, add 1 bay leaf if using, cover and simmer over low heat for 45 to 70 minutes.
6. Taste and adjust: another 1 to 2 teaspoons of vinegar for more sourness, more chili for more heat. The finished sauce is thick and the pork is tender and full of spice.

Tips

• Kashmiri chili powder gives a deep red color without much heat.
• Where it is hard to find, mix paprika with hot chili powder at 3 parts paprika to 1 part hot chili.
• Vinegar is essential for the gentle sourness that defines the dish, and white rice vinegar works in place of apple cider vinegar.
• A cut with some fat on it stays moist through a long braise.
• Cook the onion until it is properly golden brown, since underdone onion leaves the braise without its sweet base note.