| This recipe is liked by 2 person(s). |
Pork vindaloo ( Goan style )
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients To grind | |
| 2 | dried red chilies |
| 1 1/2 teaspoons | whole cumin seed |
| 1 teaspoon | black peppercorns |
| 1 teaspoon | cardamom seeds |
| 1 (3-inch) stick | cinnamon |
| 1 teaspoon | whole black mustard seed |
| 1 teaspoon | fenugreek seed |
| 1/3 cup | white wine vinegar |
| 1 1/2 teaspoons | kosher salt |
| 2 teaspoons | brown sugar |
| 1 cup | vegetable oil |
| 2 medium | onions, peeled and finely sliced |
| 2 to 3 tablespoons | water |
| 1-inch cube | fresh ginger, peeled and finely minced |
| 1 small | whole head of garlic, peeled and separated |
| 2 to 3 tablespoons | water |
| 2 1/2 pounds | pork, trimmed and cut into 1-inch cubes |
| 1 tablespoon | ground coriander |
| 1 teaspoon | turmeric |
| 1 cup | water |
1. In a small bowl combine the ground spices with the vinegar, salt and brown sugar; Reserve
2. Heat oil and fry onions until golden brown and crisp. Remove and drain on paper towels. Set aside the frying pan with the remaining oil. Puree the fried onions with 2 to 3 tablespoons water.
Combine the onion puree with reserved spice mixture.
3. Blend the ginger and garlic with 2 to 3 tablespoons water into a smooth paste.
4. Heat the oil in reserved frying pan and cook the cubed pork until browned nicely and set aside.
5. Add the ginger-garlic paste to the frying pan and reduce the heat to medium. Cook and stir paste for a few seconds, then stir in the ground coriander and turmeric. Quickly stir in the browned pork cubes and accumulated juices, the vindaloo paste and the 1 cup water. Bring mixture to a boil, reduce heat to low, cover and simmer for 1 hour or until pork is fork-tender, stirring occasionally.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe