Sunday, March 27, 2011

Pork Vindaloo


This dish is from the Goa on the Western Coast of  India where they eat a lot of meat dishes.  This is a tangy dish that compliments any rice and curry meal.

Dry roast the following ingredients on a low flame until fragrant:
1 tsp cumin seed
1 tsp brown mustard seed
2 pieces of cinnamon bark
6 cloves
10 black peppercorns
4 green cardamom pods

Gather the following to make the Masala:
6 garlic cloves
2 inch piece of fresh ginger coarsely chopped
1 medium onion coarsely chopped
1/3 cup vinegar (apple cider or white)
1 Tbs red chili powder (or to taste)
1 tsp turmeric
2 tsp paprika
1 Tbs tomato paste
Grind all the dry spices that were roasted and the masala spices in a blender.  The vinegar should be plenty of liquid to get the  ingredients well pulverized.

Heat 3Tbs of oil in a pan on medium-high heat.  Once heated add the Masala mix and allow to fry until aromatic. You will see the oil begin to separate from the masala.  This process will take about 2 minutes.

Adjust your heat on the stove if the masala is looking like it's burning. You don't want to burn the flavors.

Cut two pounds of pork into 1 inch cubes. 

Add your pork to the fried masala in the pan and toss well.  Add salt (to taste).    Cook for 5-6 minutes until the meat browns

Add 1 cup of hot water into the blender that you used grind your masala and get all that flavor from it then pour it into the pan and stir well.

Bring the dish to a simmer and cook for 25-30 minutes until the pork is tender.  Taste for salt before serving.    Serves 6-8 people.  Serve with rice, lentils veggie curries and chutneys if you desire.  Enjoy.

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