pork vindalho
- Categories
- Goanese
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Pork, cubed. |
| 10 | Dried red chillies |
| 6 | Peppercorns |
| 1 | 1-inch piece of ginger |
| 10 | Cloves of garlic |
| 1 | 1-inch piece of cinnamon bark |
| 5 | Cloves |
| 1 cup | Vinegar (coconut if you can get it), about |
Goa is the home of vindalho (vindaloo/vindallo etc.), that much basterdized dish.
Grind the spices, ginger and garlic in the vinegar. Marinate the pork in the mixture for 2 days in the fridge.
Cook, covered, until meat is tender. Do not add water during cooking. At end of cooking reduce sauce if necessary - you are aiming for a dryish consistency.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)
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