Curried Pork With Vindaloo Recipe 55 Food

PORK VINDALOO

Steps:

• To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
• Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

SOOR VINDALOO (CURRIED PORK)

Steps:

• In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
• Blend/chop until a homogeneous paste is formed.
• In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
• Add the spice paste and saute gently for 15 minutes.
• Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
• When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
• This should take 5 to 10 minutes.
• Add the salt and pour in the boiling water.
• Simmer, covered for 40 minutes to one hour until the pork is tender.
• I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
• You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
• Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
• Cook a further 5 minutes.
• Add the sugar and remaining vinegar, and more salt if desired.
• Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).

TRADITIONAL PORK VINDALOO

Steps:

• In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.
• In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.

MALAYSIAN PORK VINDALOO

Steps:

• Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
• Rub well into meat and marinate preferably overnight.
• Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
• Stir in meat and bring to a boil.
• Add bay leaf.
• Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
• Add salt to taste.
• (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).