June 26, 2010

Pork Vindaloo

Goan Pork Vindaloo

The term Vindaloo, derivative of the Portuguese "vinho de alho" (wine with garlic) was first brought to Goa by the Portuguese some 400 years ago. The original traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar,chili pepper, and stewed with garlic. The Goans modified it by adding plenty of spices. Restaurants often serve this dish with chicken or lamb instead of pork.
I once made this with king prawns and they were simply delish,was polished off with gusto by our friends.

This recipe is an easy pork vindaloo and tastes best eaten with plain, fluffy basmati rice or rotis.

You can increase the heat factor by increasing or decreasing the amount of chillies to suit your palate. But don’t forget, vindaloo is meant to be on the spicier side, so wear your adventurous cap on and give this a try. It’s not for the faint-hearted.

Spicy Pork Vindaloo
Serves 4-6

Dry red chillies(or fresh) ,6 - 8
Black mustard seeds 1tbsp
White vinegar 1/2 cup (about 100 ml)
Pork loin cutlets 1 kg (leave the fat, it adds to the taste)
Onions ,2 diced and pureed
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Brown sugar 1 tbsp
Cinnamon powder ½ tsp
Cardamom powder ½ tsp
Cumin powder 1 tsp
Black pepper powder ½ tsp
Oil 4 tbspSalt,to taste

Wash and drain the pork. Chop into cubes.

Soak mustard seeds and chillies in vinegar for about 2-4 hours (preferably overnight) and grind to a coarse paste.

Marinate the pork with the vinegar mixture, ginger-garlic paste and the ground spices,

Heat oil in a large wok, add onion puree and sauté well. Add pork pieces and mix well till meat appears sealed and glossy. Pour in the remaining marinade. Add ½ cup water, cover and simmer gently for 1 hour or till pork is tender and cooked thoroughly. Stir occasionally. Add brown sugar and salt to taste. Serve hot with rice.

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