Very Delicious Pork Vindaloo From Goa India Food

SLOW-COOKER GOAN PORK VINDALOO

Steps:

• Combine the onion, garlic, ginger, mustard seeds, cloves, peppercorns and 2 1/2 teaspoons salt in a blender. Using the flat side of a chef's knife, firmly press the cardamom pods so that they crack open. Put the seeds from each pod in the blender and discard the pods. (This yields about a heaping 1/4 teaspoon of seeds.) Pour the vinegar into the blender. Blend, first on low until everything is combined, then on high, until the mixture is fully puréed and the whole spices are crushed, 30 seconds to 3 minutes depending on your blender. (You will see flecks of spices, but everything should be at least coarsely ground.)
• Pour the puréed mixture into a 6- to 8-quart slow cooker. Stir in the cinnamon stick, jaggery, cumin, turmeric, chile powder and cayenne (if using). Add the pork and stir to evenly combine. Cover and cook on high until the flavors have blended, the oniony taste is no longer sharp, and the pork is very tender, about 5 hours.
• Remove and discard the cinnamon stick. Taste and add more salt or sugar if you like, before serving with warmed rice. The sauce will be rich and a little soupy, great for spooning over rice. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it in a serving dish. Pour the sauce into a saucepan and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork and serve with warm rice.

VERY DELICIOUS PORK VINDALOO FROM GOA, INDIA

Steps:

• Rinse pork cubes well and place directly in bowl. Do not pat meat dry.
• Add and mix all other above ingredients well together with pork, cover and keep in fridge overnight.
• Turn all the meat and remaining liquid into cooking pot on high heat. As soon as it comes to a boil lower heat, cover with fitting lid and simmer on slow fire for 1 hour in its own juices.
• Stir every 15 minutes to make sure bottom is not burning. At the end of 45 minutes, taste to ensure meat is tender. As soon as it is cooked turn off the stove and let vindaloo cool in pot.
• Keep overnight, heat and serve the next day with white rice and sliced onions sprinkled with salt.
• 8 whistles on high heat if you are cooking in a pressure cooker, turn off stove and let cool in closed cooker.

GOAN PORK VINDALOO

Steps:

• Seed the chillis and crush to a paste with the spices, garlic,tamarind and vinegar.
• Rub the spice mix into the meat and allow to stand for 30 minutes.
• Heat the oil and fry the onions till brown, add the spice mix with the meat and 2 tbsp water, fry for 5 minutes.
• Add 4 cups of water and salt to taste, cook till meat is tender.
• Add the sugar and curry leaves simmer 3 minutes.

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.