Sunday, 16 June 2013

Pork Vindaloo - Vindhalo De Pokco



A spicy pork dish from Goa , Vindaloo is almost a pickle , cooked slowly and without water .This recipe is adapted from The Essential Goa Cookbook By Maria Teresa Menezes. In her recipe she uses pork belly , I used meat off the leg , half with fat and half fat free . As there was very little oil / fat in the dish I added a bit of water after cooking to give it a slight gravy . However if you go with pork belly / full fat pieces you will end up with a good amount of gravy .Adapt the chilies / sourness to suit your taste buds .

1 Kg Pork - Cubed 1" Pieced.
2 Medium Onions Chopped.
1 Teaspoon Haldi / turmeric.
1 Teaspoon Jeera/Cumin Powder.
Red Chili Powder ( Kashmiri for color )
4 Tablespoons Vinegar
1 Stick Cinnamon - Broken
10 Black Peppercorns
1 Teaspoon Sugar
20 Dried Red Chilies.
1 Pod Garlic Crushed
2" Ginger - Minced.
2 Star Anise Powdered.

Marinate the pork wit all the above for a minimum of 12 hours.
Put in a pot and cook covered on low heat , stiring occasionally .
Add 1 tablespoon vinegar every 30 minutes - cook 2 hours till done.
Adjust seasoning .Spicy Tangy & Delicious !

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1 comment:

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