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!

INGREDIENTS:

Pork: 2 kgs (cut into cubes)

Onion: 6

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

Cinnamon: 1”piece

Star anise:2

Mint: 4 sprigs

Jaggery: 2 to 3 tbsps

Tamarind paste: 1 ½ tbsps

Vinegar: 50 ml

Salt to taste

METHOD:

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.