Sunday, 10 July 2011
Pork Vindaloo (Traditional fare)
This is an elaborate vindaloo recipe, probably, how it should be really made. Make it for a party & watch your guests clean the dish for you!
Pork: 2 kgs (cut into cubes)
Garlic: 4 cloves
Ginger: 2” piece
Red chilli powder: 4 tbsps
Turmeric powder: 1 tsp
Mustard seeds: 2 tsps
Fenugreek: ¼ tsp
Cumin seeds: 1 tsp
Mint: 4 sprigs
Jaggery: 2 to 3 tbsps
Tamarind paste: 1 ½ tbsps
Vinegar: 50 ml
Salt to taste
In a large pan, put in pork, salt & turmeric powder. Stir till all the water oozes out & the pork fries in its own fat. (This will take about an hour.)
Remove pork & pour off all the fat except 6 tbsps.
Skewer the onions & roast over an open flame till well burnt. Peel the skin & grind with garlic, ginger, chilli powder, mustard seeds, cumin seeds & fenugreek using vinegar.
Into the same pan that the pork was fried, add ground paste, cinnamon & star anise. Saute till fat clears on the sides of the pan.
Now, put in fried pork pieces. Stir well & pour 4 cups (about 800 ml) of hot water & salt.
Cook till pork is tender. Last, add chopped mint, tamarind & jaggery.
This preparation tastes better if made a day in advance.
Serve with rice/rotis.