Thursday, Dec 20 2007

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Pork Vindaloo

By Mariena D'souza

This dish has been an all time favorite at home. An tasty treat for non-vegetarians’ taste-buds. Ingredients

1 Kg. Pork (Boneless) cubed as desired and washed
1 Kg. Onions Sliced Finely
5 – 6 Tblsp oil
9 - 10 Slit Green Chillies
1 Pod Garlic Chopped
2 inches Ginger Chopped
Salt to taste

For Vindaloo Paste : (grind very fine)
Method 1/4 Cup Water
1/2 Cup Vinegar
17 Kashmir Red Chillies
2 Tsp Cummin Seeds
11/2 Tsp Coriander Seeds
2 inches Cinnamon
12 – 14 Pepper Corns
4 Cloves
1 Pod Garlic, Chopped
11/2 inch ginger, chopped

Method

1. Apply the ground masala to the pork pieces and set aside for 4 – 5 Hours to marinate or more if possible. The more, better.
2. Heat oil add onions and salt to taste and fry till the onions and cooked, translucent and about to turn brown.
3. Add ginger, garlic & chillies and fry for one minute. Add pork with all the marinate and fry stirring continuously.
4. Cover and cook stirring occasionally, as the pork should not stick to the bottom of the vessel.
5. If necessary, add 1/4 cup of water. Usually it is not required as pork meat leaves it own soup while cooking.
6. It tastes best when made a day or two before and improves with time older it gets. It has an refrigerator life of one week.
7. Taste best when hot and served with simple bread or pulao of your choice.

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Manglorean Dishes - Non Veggies Index

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