pork vindaloo
A nice flavourful dish with plenty of spice & garlic but not so much that it overpowers the flavour of the pork. Serve with some rice, lentils, salad & flat bread for a complete meal. This dish can also be done with turkey or chicken.
Servings:
2 to 4
Preparation Time:
30 to 60 minutes (tougher cuts of meat need more time to cook)
Tools
- mortar & pestle (or spice grinder)
- measuring spoons
- medium bowl
- knife & cutting board (or food processor w/ fine grater attachment)
- heavy 9" to 10" pan w/ lid
- wooden spoon
- slotted spoon
- paper towel
Ingredients
spice rub
- 6 to 8 black peppercorns (or 1/2 t. fresh ground black pepper)
- 2 green cardamom pods (or 1/4 t. ground cardamom)
- 3 cloves (or 1/4 t. ground cloves)
- 1 t. corriander seeds (or 1/2 t. ground corriander)
- 1 t. cumin seeds (or 1/2 t. ground cumin)
- 1/4" stick cinnamon (or 1/4 t. ground cinnamon)
- 1/4 t. kosher salt
meat
- 1 lb. pork shoulder cut into 1/2" x 1/2" x 1" pieces
spices
- 1 medium onion, minced
- 8 garlic cloves, minced
- 2" fresh ginger, minced
- 3 T. grape seed oil
- 1 to 2 t. Spanish paprika
- 1 t. kosher salt
cooking
- 3 T. brown rice vinegar
- 1/2 c. chicken stock
finish
- 1 T. grape seed oil
- 1 t. black mustard seed
- 1/2 c. almonds
Cooking Instructions
- Place the covered pan over medium-low heat.
- Cut the meat and place into the medium bowl.
- Grind the spice rub spices in the mortar & pestle and dump over the meat.
- Coat the meat with the spice run and set aside.
- Mince the onion, garlic & fresh ginger and toss w/ grape seed oil.
- Dump onion, garlic & ginger into hot pan and spread it out with the spoon.
- When you can smell the garlic & ginger, stir in the paprika & salt.
- Stir & watch carefully. When the paprika darkens just a little, stir in the vinegar.
- When you finish coughing, turn on the exhaust fan. :)
- Stir and cook down the vinegar until the sharp odor passes and you can smell the spices again.
- Stir in the spiced meat. Cover and cook for one minute. Stir, cover & wait again.
- Uncover and stir in chicken stock. Cover. Reduce heat to low.
- Cook covered for 20 to 40 minutes depending on how tough the meat is. (Shoulder ~30 minutes.)
- Wash & dry medium bowl.
- Uncover and remove meat to bowl with slotted spoon.
- Raise heat to medium and stir & cook until sauce reduces to a loose glaze.
- Pour glaze over meat. Rinse & wipe pan & return to medium heat.
- Add oil & mustard seeds and wait for seeds to start popping.
- Stir in nuts. Keep stirring gently until nuts start to brown.
- Pour nuts & seeds over meat and toss before serving.
Source:
The basic recipe came from one of the Indian cooking shows on PBS but I do not remember which one.
Notes
I adjust the spices to suit my mood every time I make the dish. When I want more heat I will add some cayenne poweder to the spice run and/or red pepper flakes to the onions. When I want more savory I reduce the heat and add more clove, corriander, cumin and/or cinnamon.
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