Indian Meat Recipes - Goan Pork Vindaloo Recipe

Ingredients

• 1 1/2 lbs (750 g) pork, preferably with some fat, cubed

• 4 green cardamom pods

• 1 cinnamon stick (2 in/5 cm)

• 1 1/2 teaspoons mustard seeds

• 8 cloves garlic

• 2-3 teaspoons ground red pepper

• 4 green chilies

• 1 teaspoon black peppercorns

• 1 in (2 1/2 cm) ginger, sliced

• 2 teaspoons cumin seeds

• 1 cup (250 ml) coconut vinegar

• 2 medium onions, diced

• 1/2 teaspoon salt

• 1 teaspoon sugar

• 2 tablespoons feni or brandy

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Method:

1. Cut 1 tablespoon of fat from the pork and set aside.

2. Dry-roast the cardamom, cinnamon and mustard seeds in a nonstick wok or skillet for 1 to 2 minutes, stirring continuously until fragrant. Cool, then place in a blender or food processor with the garlic, red pepper, chilies, peppercorns, ginger, cumin seeds and vinegar, and grind to a thick paste. Coat the pork well with the paste and marinate for 30 minutes.

3. Fry the tablespoon of pork fat until the lard is rendered, then add the onion and stir-fry until golden brown. Add the pork (including any marinade) and salt, and simmer over low to medium heat for about 30 minutes until the pork is tender and the gravy is thick. Pour off the excess oil, then add the sugar and feni or brandy. Serve hot.

Note: If you cannot obtain coconut vinegar, use rice vinegar or cider vinegar diluted 1 part water to 4 parts vinegar.