Vindaloo Goan Style Hot And Sour Pork Recipes

GOAN-STYLE HOT AND SOUR PORK (VINDALOO)

Steps:

• Grind cumin seeds, red chillies, peppercorns, cardamom seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put ground spices in a bowl. Add the vinegar, salt, and sugar. Mix and set aside Put the oil in a wide, heavy pan and set over medium heat. Put in the onions. Fry, stirring frequently, until he onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off). Add 2-3 TBsp of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It can be made ahead of time and frozen. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 TBsp of water and blend until you have a smooth paste. Heat the oil remaining in the pan once again over medium-high heat. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pan. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and tumeric. Stir for another few seconds. Add the meat, any juices that may have accumulated, as well as the vindaloo paste and 8 fl oz of water. Bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir in a few times during this cooking period.

GOAN PORK VINDALOO

Steps:

• Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to a fine powder.
• In a food processor, blend the ginger, garlic, chiles, and white wine vinegar, to a paste.
• Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, covered, and placed in the refrigerator to marinate for 1 1/2 to 2 hours.
• Heat 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3 to 4 minutes, or until golden brown.
• Add the marinated pork pieces, and fry for 6 to 7 minutes, turning once, or until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid, and cook for 35 to 40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
• Heat the remaining oil in a separate pan over medium heat. When the oil is hot, add the mustard seeds. Caution: The mustard seeds will start to pop. Keep the pan well away from your face and eyes. Be careful of the popping mustard seeds and the splatter of oil. Once the mustard seeds start to pop, add the cashew nuts, and fry for 2 to 3 minutes, stirring occasionally, or until the nuts are golden-brown.
• To serve the dish, either divide the rice, if using, among 4 serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the center of 4 wheat tortillas, if using, sprinkle with chopped lettuce, and sour cream and roll up into parcels.