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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 !