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Pork Vindaloo Recipe
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Hot and tangy, this dish is from the heart of beautiful Goa on India's western coast. Eat it with plain boiled rice or Jeera Rice and a leafy green salad.
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Pork Vindaloo Recipe Ingredients:
1 kg pork cut into 1" cubes with all the fat removed
8 tbsps Vindaloo Masala paste
2 large onions chopped fine
1 Tablespoon ginger paste
1 Teaspoon palm/brown sugar or maple syrup
2" stick of cinnamon
6 cloves
3 tbsps vegetable/canola/sunflower cooking oil
Salt to taste
Water
For the Vindaloo paste -
2 large onions chopped
3 large tomatoes chopped
1 Tablespoon garlic paste
1 Tablespoon ginger paste
1 Teaspoon garam masala
3 dry red chillies
2 tsps coriander powder
1 Teaspoon cumin seeds
1 Teaspoon mustard seeds
1 Teaspoon cumin powder
6-8 black peppercorns
White vinegar
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Pork Vindaloo Recipe Directions:
For the Vindaloo paste -
In a dry pan dry toast the cumin seeds (till they start to smoke) before putting them into the blender with the other ingredients.
Put all the ingredients except vinegar into a food processor. Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.
For Pork Vindaloo -
Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 24 hours.
Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.
Add the palm sugar and stir well.
Add the meat and let it cook till brown. Leave behind marinade paste/liquid.
Add the paste/liquid that the meat was marinated in. Add a cup of water and salt to taste.
Stir well, reduce flame and cook till pork is tender.
Serve with plain boiled rice or Jeera Rice.
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