Wednesday, March 04, 2009

Pork Vindaloo

This is a permanent dish in Angl0-Indian homes on any occassion, be it a festival or any feel good moments. Since I came across this recipe while browsing through my recipe book and considering that Easter is next month, I will post this recipe right away. This recipe is the way, my maternal grandmother, mom, aunt and I make it at our individual homes. So it is like a hand me down recipe :)


Ingredients :-

Boneless Pork (with little fat) - 1 kg
Vinegar - 4 cooking spoonsfuls
Turmeric (haldi) - 2 tsps (may add less if desired)
Red chilli powder - 1 1/2 tsp (may add more if desired)
Cumin seeds (jeera) powder - 2 tsps
Coriander seeds (dhania) powder - 2 tsps
Ginger - garlic paste - 2 tsps (may add more if desired)
Salt - to taste
Black mustard (rye) sees - a tsp

Method :-

  1. Cut the pork into bite size pieces, some with fat attached. Put the pieces into a bowl and add all the masalas including the salt. Pour in the vinegar and mix well. Keep aside for 1/2 an hour.
  2. Put oil in a pan and throw in a few mustard seeds. When they stop spluttering, put in the marinated pork. Pour in some more vinegar (to your taste)
  3. Mix well, pour sufficient water to cook and cover. When done, remove from fire and serve hot with Yellow Rice / Vegetable Pulao/ White Pilao.

Note: This must be made the day before and kept in the fridge if the weather is too hot. Take it out and warm it well the next day. The more it is heated, it tastes even better (if it lasts out so long) :) : )

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