Malaysian Pork Vindaloo 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.

EAST INDIAN PORK VINDALOO

Steps:

• Prepare pork - Cut the meat into large chunks, season generously with salt and pepper - let marinate overnight in the fridge. On the next day, wash and pat dry.
• Ground masala - Soak the chilies in hot water for 10 minutes. In a blender or food processor - blend together the chilies, garlic, ginger, turmeric, and cumin seed with vinegar. (Do not use water) Pro tip - I like to remove the seeds from the chilies to make them less spicy but it also gives a smoother consistency for the masala paste.
• Marinate the pork - Add the ground masala to the chopped pork pieces making sure to massage it into the meat so it is all well coated. Let it marinate for 8 hours in the fridge or up to 24 hours. Pro tip - Use an earthen pot, plastic, or glass container to marinate. Do not use a metal container as the vinegar will react with the metal causing oxidization.
• Cook the vindaloo - Place the vindaloo in a skillet or cook it over medium heat until the pork renders some of the fat. Reduce heat to a low simmer and cook until the meat is fork-tender.
• Taste and adjust seasoning. If necessary add more vinegar (but not water).

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).

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.

INDIAN PORK VINDALOO

Steps:

• To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
• Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
• Trim the pork of excess fat and sinew and cut into cubes.
• Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
• Return all the meat to the pan.
• Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
• Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
• Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.

GOAN PORK VINDALOO

Steps:

• Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to a fine powder.
• In a food processor, blend the ginger, garlic, chiles, and white wine vinegar, to a paste.
• Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, covered, and placed in the refrigerator to marinate for 1 1/2 to 2 hours.
• Heat 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3 to 4 minutes, or until golden brown.
• Add the marinated pork pieces, and fry for 6 to 7 minutes, turning once, or until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid, and cook for 35 to 40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
• Heat the remaining oil in a separate pan over medium heat. When the oil is hot, add the mustard seeds. Caution: The mustard seeds will start to pop. Keep the pan well away from your face and eyes. Be careful of the popping mustard seeds and the splatter of oil. Once the mustard seeds start to pop, add the cashew nuts, and fry for 2 to 3 minutes, stirring occasionally, or until the nuts are golden-brown.
• To serve the dish, either divide the rice, if using, among 4 serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the center of 4 wheat tortillas, if using, sprinkle with chopped lettuce, and sour cream and roll up into parcels.

CHICKEN VINDALOO

Steps:

• Wash and pat dry the chicken pieces and keep aside in a large non-reactive bowl.
• In another clean glass bowl add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender.
• Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4-6 hours.
• In a large and deep skillet/wok heat the oil on medium heat. Add the marinated chicken and cook for 4-5 minutes. Stirring often.
• Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally add ½ cup of water, cover the lid of the skillet and lower the heat to low. Let the chicken simmer on low for 15-20 minutes or till well done and the oil start to ooze from the curry.
• If you prefer little thinner gravy add water as need and let it simmer for another 4-5 minutes before serving. I prefer the gravy to be thick and sticking to the meat pieces.
• Serve hot with rice/bread.