Traditional pork vindaloo

Yield: 1 servings

Measure Ingredient
1½ teaspoon Tamarind concentrate; (available in Indian
; and specialty food
; stores)
¼ cup Hot water
½ teaspoon Cumin seeds
½ teaspoon Black mustard seeds
½ teaspoon Coriander seeds
2 Curry leaves; (available in Indian
; and specialty food
; stores)
1 3 inch cinnamon stick
½ teaspoon Peppercorns
6 Garlic cloves; halved
2 mediums Fresh hot green chilies; seeded
2 tablespoons Chopped ginger
2 Tablespoons; plus 1/2 cup
; mustard oil
; (available in
; Indian and
; specialty food
; stores)
2 pounds Boneless lean pork; cut in 1-inch cubes
½ cup Thinly sliced onions
1½ teaspoon Ground turmeric
½ teaspoon Cracked fenugreek seeds
2 teaspoons Indian chili powder
1½ teaspoon Ground coriander
½ teaspoon Salt
½ cup Cider vinegar
¼ cup Water
Garnish: 1 cup finely-chopped onions
; sauteed in 2 tablespoons vegetable oil
; until crispy brown; 1/4 cup
; finely-chopped fresh cilantro

In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.

In a large skillet heat remaining ½ cup mustard oil over medium-high heat. Add onion and sautJ 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1½ hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.

Yield: 6 to 8 servings

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Recipe by: TASTE SHOW #TS4595

Converted by MM_Buster v2.0l.

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