------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Vindaloo (Goan Style Hot And Sour Pork)
Categories: Indian, Pork
Servings: 6
2 ts Cumin seeds
1 ts Black pepper corns
1 Cinnamon stick (3")
1 ts Fenugreek seeds
1 1/2 ts Salt
5 tb Vegetable oil
1 1/3 c Water
1 Ginger thumb (1"); chopped
1 tb Ground coriander
2 Dried red hot chiles
1 ts Cardamom seeds
1 1/2 ts Black mustard seeds
5 tb White wine vinegar
1 ts Brown sugar
2 md Onions; cut into rings
2 lb Pork; cut into 1" cubes
8 cl 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 to 3 tb 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 to 3 tb 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 1 hour or until
pork is tender. Stir a few times during this cooking period. Serve
with rice.
