VINDALOO (GOAN-STYLE HOT AND SOUR PORK)
This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it.
Provided by - Carla -
Categories Curries
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
- Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
- Heat the oil in a wide, heavy pot over a medium flame.
- Add the onions.
- Fry, stirring frequently, until the onions turn brown and crisp.
- Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
- Add this puree to the ground spices in the bowl.
- -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
- Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
- Heat the oil remaining in the pot once again over a medium-high flame.
- When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
- Now add the ginger-garlic paste to the same pot.
- Turn down the heat to medium; stir the paste for a few seconds.
- Add the coriander and turmeric; stir for another few seconds.
- Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
- Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
- Serve with Basmati rice and enjoy!
Nutrition Facts : Calories 456.1, Fat 26.2, SaturatedFat 6.2, Cholesterol 126.9, Sodium 670.3, Carbohydrate 11, Fiber 3, Sugar 2.4, Protein 43.4
GOAN PORK VINDALOO
The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.
Provided by Alina
Categories World Cuisine Recipes Asian Indian
Time 9h55m
Yield 8
Number Of Ingredients 16
Steps:
- Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
- Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
- Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 9.2 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 50.7 mg, Sugar 3 g
PORK VINDALOO
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 20
Steps:
- To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
- Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.3 milligram of sodium
PORK VINDALOO SEASONING
Make and share this Pork Vindaloo Seasoning recipe from Food.com.
Provided by Dienia B.
Categories Indian
Time 5m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Blend cumin, coriander, peppercorns, cardamom, cloves, cinnamon, garlic powder, chili powder, turmeric, and mustard seeds in a grinder.
Nutrition Facts : Calories 54.6, Fat 1.9, SaturatedFat 0.2, Sodium 51.5, Carbohydrate 9.6, Fiber 4, Sugar 0.6, Protein 2.2
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