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Hot and Sour Pork Vindaloo Indian Recipe
By Pig on a Spit - Apr 24, 2008 |
 
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This is a delicious hot sour and spicy Indian pork vindaloo recipe from India.
Vindaloo - Refers to a popular Indian dish brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional Portuguese dish was made with pork preserved in red wine or red wine vinegar chili pepper, and stewed with garlic. The tomato, chilli, and potato, which are staple components of today's Indian cuisine, were brought to India by the Portuguese. The dish has gained popularity in Britain, Australia and New Zealand, where it is featured on Indian restaurant menus and is known as one of the hotter Indian curries available.
Basmati Rice - A variety of long grain rice famous for its fragrance and delicate flavor. Its name means "the fragrant one" in Hindi, but it can also mean the "soft rice." India is the largest cultivator and exporter of this rice.
Ingredients:
2 pounds pork, cut into 1-inch cubes
5 tablespoons white wine vinegar
1 (1-inch) cube fresh ginger, chopped
1 Small whole head garlic, peeled & separated
1 tablespoon coriander seeds, ground
1 teaspoon turmeric
1 (3-inch) stick of cinnamon
1 1/2 teaspoon black mustard seeds
1 teaspoon whole fenugreek seeds
2 teaspoons whole cumin seeds
3 hot, dried red chillies
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 1/2 teaspoon salt
1 teaspoon brown sugar
10 tablespoons vegetable oil
2 medium onions, finely sliced
1 cup water.
Cooking Method:
Grind cumin seeds, red chillies, 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 medium heat. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp (do not burn).
Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor.
Add 2 to 3 tablespoon of water to the blender and puree the onions. Add this puree to the ground spices in the bowl.
Dry off the meat cubes with a paper towel and remove large pieces of fat.
Put the ginger and garlic into the container of an electric blender or food processor. Add 2 or 3 tablespoons of water and blend until you have a smooth paste.
Heat the oil remaining in the pot once again over medium-high heat. 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.
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 as well as the vindaloo paste and 1 cup water. Bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir a few times during this cooking period.
Serve with plain Basmati rice or long grain rice.
Serves 6 people
This page is from our Pork Recipes from India category.
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