Pork Vindaloo
Pork vindaloo is a one-pot stew from the Indian state of Goa, slightly influenced by the Portuguese dish called carne de vinha d'alhos.
Ingredients
- 2 pounds pork shoulder trimmed of obvious fat and cut into chunks
- 8 dried red chilies
- 1 cup vinegar or lemon juice
- 2 tsp fresh ginger chopped
- 7 cloves garlic crushed and minced
- 2 tsp cumin
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 tsp salt
- 1 TB oil or ghee
- 2 onions, medium, chopped about 1 1/2 cups
- 3 cups rice cooked, to serve
Instructions
- Soak the chilies in the vinegar for 10 minutes. Put the chilies, vinegar, ginger, garlic, spices and salt into a blender. Marinate the meat in this for two hours.
- Heat the oil in a large, deep saucepan and fry until gently soft and golden. Stir frequently, cooking them until all the liquid from the onions and evaporated.
- Drain the meat from the marinade and fry, turning cubes, until the meat changes color, then pour in the marinade. Cover pan and simmer on low heat until the meat is well cooked, about 30-45 minutes, depending on the size of your meat chunks. Serve hot with rice.