Pork vindalho
1 Servings
Ingredients
| Quantity | 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 |
Directions
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)