Pork Vindaloo With Raita 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.

PORK VINDALOO WITH RAITA

Steps:

• To prepare raita: Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minute Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 c tomato, 1/4 t salt and garam masala. Cover and refrigerate.
• To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in fridge 30 minute.
• Heat large Dutch oven over med-high. Coat pan with cooking spray. Add pork mixture and saute 7 min or til lightly browned. Stir in 1 c tomato. Cover, reduce heat, and simmer 30-60 min or til pork is tender, stirring occasionally. Serve with raita and rice.

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.

PORK VINDALOO

Steps:

• In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
• Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
• In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
• Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.

GOAN PORK VINDALOO

Steps:

• Dry roast the cumin, cloves and black peppersorns in a pan for a few minutes.
• Place all ingredients except oil and pork in a liquidiser and grind till it is a smooth thick paste (using around 2/3rds of the vinegar).
• Marinate the pork for at least 1 day making sure each cube is fully covered.
• Heat the oil in a large frying pan and fry meat for about 10 mins over a medium heat. Add vinegar and simmer for 1 hour (ish) until meat is tender.
• Serve with Pilau rice and Lassi.

VINDALOO (GOAN-STYLE HOT AND SOUR PORK)

Steps:

• Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
• Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
• Heat the oil in a wide, heavy pot over a medium flame.
• Add the onions.
• Fry, stirring frequently, until the onions turn brown and crisp.
• Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
• Add this puree to the ground spices in the bowl.
• -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
• Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
• Heat the oil remaining in the pot once again over a medium-high flame.
• When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
• Now add the ginger-garlic paste to the same pot.
• Turn down the heat to medium; stir the paste for a few seconds.
• Add the coriander and turmeric; stir for another few seconds.
• Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
• Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
• Serve with Basmati rice and enjoy!

PORK VINDALOO

Steps:

• Preheat oven to 300°F
• Combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl.
• Season the meat with salt & pepper generously.
• Heat 1 tbsp oil in a large dutch oven over medium high, until simmering.
• Add half of the meat and brown on the side touching the pan, about 2 minutes.
• Turn each piece and continue cooking until most sides are well-browned, about 5 more minutes.
• Transfer the browned meat to a bowl.
• Add 1 tbsp oil to the pan and swirl to coat.
• Repeat process with 2nd half of meat.
• Transfer to the bowl when complete.
• Add 1 tbsp oil to the pan, swirl to coat.
• Add the onions and 1/4 tsp salt.
• Cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes.
• Stir in the garlic and cook about 1 minute until fragrant.
• Add the flour mixture and stir to coat.
• Continue to cook for about 2 more minutes, scraping the bottom of the pan.
• Gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits.
• Add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds.
• Bring to a simmer.
• Add the pork and all accumulated juices. Return to a simmer.
• Ensure all pork is submerged in the liquid, cover and bake in preheated oven for 2 hours.
• Remove pan from oven and skim any fat that rises to the surface (or can be refrigerated for up to 3 days, spoon off any congealed fat and bring to simmer over medium low heat).
• Remove the bay leaves, stir in the cilantro, and serve.

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.

PORK VINDALOO

Steps:

• Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
• Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
• In a large heavy saucepan, heat half of the oil over medium-high heat.
• Brown the pork in batches and add more oil if necessary.
• Transfer to a plate.
• Add the remaining oil to the pan and reduce the heat to medium.
• Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
• Cook, stirring, until the onions are softened, about 6 minutes.
• Pour in the chicken stock and remaining vinegar.
• Bring to a boil, stirring to scrape up any brown bits.
• Return the pork and any accumulated juices to the pan and add the bay leaves.
• Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
• Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.
• Discard the bay leaves.