Traditional pork vindaloo
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4595
Converted by MM_Buster v2.0l.