Pork Vindaloo (Vindalho de Porco)
10 Black peppercorns
½ teaspoon turmeric
6 cloves
½ teaspoon ground cinnamon
4 Green cardamom pods
1 teaspoon cumin seeds
2 inch ginger root peeled and chopped
1 teaspoon brown mustard seeds
6 garlic cloves
1 onion roughly chopped
¼ teaspoon chili powder
1 dried red chili chopped
2 tablespoons of malt vinegar or distilled white vinegar
1 teaspoon tomato paste
18 ounces boneless leg of pork cut into bite-size pieces
Heat a pan over moderate low heat until you can feel the heat rising. Add the peppercorns, cumin, mustard seeds, cloves, cardamom pods and roast, jarring the pan occasionally, until you can smell the aroma of the spices. Do not burn. Immediately roll the spices onto a plate and cool.
The spices to a blender along with the garlic, onion, Ginger, dried chili, cinnamon, turmeric, chili powder, tomato paste, and vinegar and blend until a course big paste forms.
Place the pork in a large, non stick bowl. Include the paste and use your hands to rub it into the meat, Cover the bowls plastic wrap and refrigerate at least two hours or overnight. Take out of the refrigerator about 15 minutes before cooking
Heat the oil in a large saucepan with a close-fitting lid. Insert the pork and fry 10 minutes, or until all the pieces of light brown. Boil 1 ¾ cups water while the court is cooking. 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 with basmati rice.
Cuisine Writer
