Pork vindalho

Yield: 1 Servings

Measure Ingredient
1 kilograms Pork, cubed.
10 \N Dried red chillies
6 \N Peppercorns
1 \N 1-inch piece of ginger
10 \N Cloves of garlic
1 \N 1-inch piece of cinnamon bark
5 \N 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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