Pork in hot and spicy cayenne sauce (vindaloo)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless pork shoulder or leg |
| 1 | tablespoon | Coriander seeds |
| 1 | teaspoon | Cumin seeds |
| 2 | teaspoons | Mustard seeds |
| 10 | Dry red chili peppers | |
| 1 | teaspoon | Turmeric |
| ⅓ | cup | Coconut or red wine vinegar |
| 1 | tablespoon | Minced garlic |
| 5 | tablespoons | Mustard oil or olive oil |
| 1 | 3 inch stick cinnamon | |
| 6 | Whole cloves | |
| 1 | cup | Finely chopped onions |
| 1 | tablespoon | Grated or crushed fresh ginger |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Goan palm sugar or jaggery or maple syrup |
| 1 | cup | Water |
| Coarse salt | ||
Directions
FOR THE MARINADE
Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. Combine coriander, cumin, mustard, and chilies and grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar, and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight.
Heat the oil in a large heavy-bottomed pan over medium/high heat until hot.
Add the cinnamon, cloves, and onions, and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes. Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil. Simmer pork for 1½ hours or until very tender. Serve vindaloo with plain or coconut rice.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9459 - JULIE SAHNI Converted by MM_Buster v2.0l.