Pork Vindaloo

4 08 2011

Ah Indian food, where would I be without it!

Vindaloo is a Goan dish, heavilly influenced by the Portugese who settled in the area and left their mark on everything from cuisine to religion, the vin part of the name comes from the liberal use of vinegar in the dish.

Traditionally made with pork but this obviously isn’t the case in Muslim areas where it would be lamb/mutton or chicken instead and trust me it is just as good.

Ingredients

1lb Pork.

1 medium onion.

3-4 cloves garlic.

1 inch root ginger.

5 Green chillis.

Chilli powder.

½ teaspoon coriander seeds

½ teaspoon cumin seeds.

½ teaspoon ground ginger.

3 cardamom pods.

8-10 black peppercorns.

3 cloves.

6″ Cinnamon stick

2 bay leaves.

Vinegar

Sea Salt

Method

Heat  a dry frying pan and add in the coriander, cumin, cloves, cinnamon sticks and peppercorns. Heat for a few seconds until the coriander seeds just start to change colour.

Grind these spices together with the ground ginger, bay leaves, chilli powder, the seeds from 3 cardamom pods and salt.

Chop the pork into cubes, add the spices and the garlic to the meat and stir well so that everything is covered.

Put in a non-metallic bowl and pour in enough vinegar to just cover (it should be between 2-4oz) leeave the pork to marinate for about 6 hours.

Finely chop the onion ginger and chillies.

Heat some oil in a heavy bottomed pan and toss in the onions, chillies and ginger and fry until the onions are soft and just starting to brown.

Using a slotted spoon, put the meat from the marinade into the pan and seal stirring constantly, once the meat has started to brown you can add in the remainder of the marinade

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