India-Style Hot And Sour Pork-Vindaloo
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Serves/Makes: 6
Ready in: 1-2 hrs
- 2 teaspoons whole cumin seeds
- 3 hot, dried red chilies
- 1 teaspoon black peppercorns
- 1 teaspoon cardamom seeds
- 1 cinnamon stick (3-inch size)
- 1 1/2 teaspoon black mustard seeds
- 1 teaspoon whole fenugreek seeds
- 5 tablespoons white wine vinegar
- 1 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 10 tablespoons vegetable oil
- 2 medium onions, finely sliced
- 1 cup water
- 2 pounds pork, cut into 1-inch cubes
- 1 piece (1-inch size) fresh ginger, chopped
- 1 small whole head garlic, peeled and separated
- 1 tablespoon coriander seeds, ground
- 1 teaspoon turmeric
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over medium heat. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp (do not burn). Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor (Turn the heat off). Add 2 to 3 tablespoon of water to the blender and puree the onions. Add this puree to the ground spices in the bowl (This is the vindaloo paste. It may be made ahead and frozen for eventual use in this recipe). Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2 or 3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over medium-high heat. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated, as well as the vindaloo paste and 1 cup water. Bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir a few times during this cooking period. Serve with plain Basmati rice or long grain rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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