Yield: 1 Servings
|1 kilograms||Pork, cubed.|
|10||Dried red chillies|
|1||1-inch piece of ginger|
|10||Cloves of garlic|
|1||1-inch piece of cinnamon bark|
|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)