Pork Vindaloo with Raita

Ingredients

• 0.5 teaspoon pepper black
• 1.5 pounds pork loin boneless cut into 3/4-inch cubes
• 2 tablespoons apple cider vinegar 
• 4.5 cups basmati rice hot cooked
• 0.8 cup cucumber peeled seeded chopped
• 1 teaspoon ground mustard dry
• 2 teaspoons ginger fresh grated peeled
• 1 teaspoon garam masala 
• 2  garlic clove minced
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 0.5 teaspoon turmeric 
• 1.5 cups yogurt plain low-fat
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 1.5 cups onion sweet thinly sliced
• 0.8 cup tomatoes seeded chopped
• 1 cup tomatoes seeded chopped

Equipment

• bowl
• frying pan
• paper towels
• spatula
• dutch oven

Directions

1. To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes.
2. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
3. To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
4. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
5. Add pork mixture; saut 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally.
6. Serve with raita and rice.