Pork Vindaloo (Indian cuisine)
- 10 black peppercorns
- 6 cloves
- 4 green cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 2 inch piece gingerroot, peeled and chopped
- 6 garlic cloves
- 1 onion, roughly chopped
- 1 dried red chili, chopped
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 2 tablespoons malt vinegar or distilled white vinegar
- 1 teaspoon tomato paste
- 18 ounces boneless leg of pork, cut into bite-size pieces
Preparation time 15mins
Cooking time 115mins
1. Heat a dry skillet over medium-low heat until you can feel the heat rising. Add the peppercorns, cloves, cardamom pods, cumin, and mustard seeds and roast, shaking the pan occasionally, until you can smell the aroma of the spices. Watch carefully so they do not burn. Immediately tip the spices onto a plate and let cool completely.
2. Transfer the spices to a blender along with the ginger, garlic, onion, dried chili, turmeric, cinnamon, chili powder, vinegar, and tomato paste and blend until a coarse, thick paste forms.
3. Place the pork in a large, nonmetallic bowl. Add the paste and use your hands to rub it into the meat. Cover the bowl with plastic wrap and refrigerate at least 2 hours overnight. Remove from the refrigerator at least 2 hours or overnight. Remove from the refrigerator about 15 minutes before cooking.
4. Heat the oil in large saucepan with a tight fitting lid. Add the pork and fry 10 minutes, or until all the pieces are light brown. Bring 1-3/4 cups water to a boil while the pork is cooking.
5. Pour the water into the pan and return to a boil. Reduce the heat, cover and simmer 25 to 30 minutes until the pork is tender. Serve hot with Plain basmati rice.