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
SPICY PORK (GOAN STYLE)
I like this recipe as it goes well with rice or chapatti. It is an Indian (Goan) dish and very popular in India. Specially made for parties.
Provided by Jennifer Pereira 2
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Deep fry the potatoes to a golden colour.
- Roast and grind together all the spices, chillies, ginger and garlic in vinegar.
- Heat 4 tbsp oil and fry the onions to a golden colour.
- Add pork and spices.
- Cook till the pork is golden in colour.
- Cover and cook on low flame till pork is tender and gravy thick.
- Mix in the potatoes.
- Serve hot with rice or chapatti.
Nutrition Facts : Calories 558, Fat 25.9, SaturatedFat 7.1, Cholesterol 143.3, Sodium 113, Carbohydrate 28.1, Fiber 4.5, Sugar 10.6, Protein 52.6
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