Vindaloo (Goan-style hot and sour pork)

 ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

 

     Title: Vindaloo (Goan-style hot and sour pork)

Categories: Indian Ethnic Spicy Main dish  

  Servings:  6

      2 t  whole cumin seeds                   2 ea Hot, dried red chilies 

      1 t  black pepper corns                  1 t  cardamom seeds 

      3 ea In stick cinnamon               1 1/2 t  black mustard seeds 

      1 t  fenugreek seeds                     5 T  white wine vinegar 

  1 1/2 t  salt                                1 t  brown sugar 

      5 T  vegetable oil                       2 ea Medium onions cut into rings 

  1 1/3 c  water                               2 lb pork cut into 1" cubes 

      1 ea One in cube ginger chopped          8 ea Cloves garlic peeled 

      1 T  ground coriander seeds            1/2 t  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 a medium flame.   Put  in  the

  onions.   Fry,  stirring  frequently,  until  the onions turn brown  and

  crisp.   Remove  the onions with a slotted spoon and put them  into  the

  container  of  an  electric blender or food processor.   (Turn  off  the

  heat.)   Add  2-3  tablespoons 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 of time and frozen.)

  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 2-3 tablespoons of water and blend until you have a

  smooth paste.

  Heat  the oil remaining in the pot once again over a medium-high  flame.

  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 the water.  Bring to a boil.  Cover and simmer gently

  for  an  hour  or until port is tender.   Stir a few times  during  this

  cooking period.  Serve with rice.