PORK CURRY
with pickled mango & rice

Fruity and spicy, this brightly colored curry is flavored with fragrant cumin, cinnamon, cardamom, and ginger. Sweet but tart mango pickles complement the tender pieces of marinated pork.

PREP TIME 2–24 HRS

COOK TIME 15–20 MINS

SERVES 6

HEAT DIRECT 425ºF (218ºC)

COOKING SURFACE CAST IRON GRATE, DUTCH OVEN

INGREDIENTS

2 pork tenderloins, about 3lb (1.4kg) in total, trimmed, silverskin removed, and cut into 2-in (.5-cm) pieces

3 cups cooked white rice

naan bread, to serve (optional)

for the marinade

4 dried red chile peppers

1⁄3 cup white vinegar

2 tsp ground cumin

1 tsp ground black pepper

1⁄2 tsp cinnamon

3 tsp ground cardamom

1 tsp ground cloves

pinch of ground nutmeg

1 tsp grated fresh ginger

5 garlic cloves, peeled

1⁄2 cup olive oil

2 medium yellow onions, roughly chopped

1 tsp sugar

kosher salt

for the pickled mango

1⁄2 cup apple cider vinegar

1 tbsp sugar

1⁄2 tsp kosher salt

1 cup hot water

1 tbsp Vindaloo curry seasoning

1 ripe mango, peeled and sliced

METHOD

1 To make the marinade, in a small bowl, cover peppers with vinegar and let soak for 10 minutes. Transfer peppers and vinegar to a food processor, add remaining marinade ingredients, and blend until smooth. Transfer half the marinade to a resealable plastic bag. Reserve the remaining marinade and set aside.

2 Place pork pieces in the bag with the marinade and squeeze out any excess air. Refrigerate for at least 2 hours and up to 24 hours. Before grilling, remove from the fridge and bring to room temperature.

3 To make the pickled mango, in a small bowl, whisk together vinegar, sugar, and salt until sugar and salt have dissolved. Pack mango in a small jar and pour the vinegar mixture over top to cover. Let sit at room temperature for 1 hour.

4 Preheat the grill to 425°F (218°C) using direct heat with a cast iron grate installed and a Dutch oven on the grate. Remove pork pieces from the marinade and place on the grate around the Dutch oven (not inside). Close the grill lid and grill until the internal temperature reaches 140°F (60°C), about 8 to 12 minutes.

5 Transfer the grilled pork pieces to the Dutch oven and add the cooked rice, reserved marinade, and pickled mango. (Discard pickling liquid or refrigerate in a sealable container for future use.) Cook until warmed through, about 5 to 7 minutes, stir occasionally. Serve immediately with warm naan (if desired).

TIP

You can make the pickled mango up to 2 weeks ahead of time. Prepare as directed, cover, and refrigerate until needed. You can also double the ingredients and use the pickled mango for other recipes.