Vindaloo (Goan-Style Hot and Sour Pork)

Title:
Vindaloo (Goan-Style Hot and Sour Pork)

Yield:
6 Servings

Categories:
Indian,
Ethnic,
Spicy,
Main
Dishes




Ingredients:





     2 ts Whole cumin seeds


     1 ts Black pepper corns


     3    In stick cinnamon


     1 ts Fenugreek seeds


 1 1/2 ts Salt


     5 tb Vegetable oil


 1 1/3 c  Water


     1    One in cube ginger chopped


     1 tb Ground coriander seeds


     2    Hot, dried red chilies


     1 ts Cardamom seeds


 1 1/2 ts Black mustard seeds


     5 tb White wine vinegar


     1 ts Brown sugar


     2    Medium onions cut into rings


     2 lb Pork cut into 1" cubes


     8    Cloves garlic peeled


   1/2 ts Turmeric






 Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon,


 black  mustard  seeds and fenugreek seeds in a coffee-grinder  or  other


 spice grinder.   Put the ground spices in a bowl.  Add the vinegar, salt


 and sugar.  Mix and set aside.


 Heat  the  oil in a wide,  heavy pot over a medium flame.   Put  in  the


 onions.   Fry,  stirring  frequently,  until  the onions turn brown  and


 crisp.   Remove  the onions with a slotted spoon and put them  into  the


 container  of  an  electric blender or food processor.   (Turn  off  the


 heat.)   Add  2-3  tablespoons of water to the  blender  and  puree  the


 onions.   Add this puree to the ground spices in the bowl.  (This is the


 vindaloo paste.  It may be made ahead of time and frozen.)


 Dry  off  the meat cubes with a paper towel and remove large  pieces  of


 fat, if any.


 Put  the ginger and garlic into the container of an electric blender  or


 food processor.  Add 2-3 tablespoons of water and blend until you have a


 smooth paste.


 Heat  the oil remaining in the pot once again over a medium-high  flame.


 When hot, put in the pork cubes, a few at a time, and brown them lightly


 on  all  sides.   Remove each batch with a slotted spoon and keep  in  a


 bowl.   Do all the pork this way.   Now put the ginger-garlic paste into


 the same pot.   Turn down the heat to medium.   Stir the paste for a few


 seconds.  Add the coriander and turmeric.  Stir for another few seconds.


 Add  the  meat,  any  juices that may have accumulated as  well  as  the


 vindaloo paste and the water.  Bring to a boil.  Cover and simmer gently


 for  an  hour  or until port is tender.   Stir a few times  during  this


 cooking period.  Serve with rice.


 


 From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip