Recipe: Goan Pork Vindaloo in Pungent Brown Sauce

Title: Goan Pork Vindaloo in Pungent Brown Sauce
Categories: Indian, Pork, Ceideburg 2
Yield: 1 servings

2 lb Boneless pork shoulder
1 1/2 Piece tamarind pulp (see
-note)
14 Dried red chile peppers,
-seeded, coarsely chopped
1 1/2 Sticks cinnamon
20 Cloves teaspoons Coriander
-seeds
2 ts Cumin seeds
2 ts Black mustard seeds
3/4 ts Black pepper corns
2 tb Minced fresh ginger
2 tb Minced garlic
1/2 c Cider vinegar
1/2 c Peanut oil
2 Onions, chopped
Salt

It's interesting, as I go through this humungous pile of newspapers,
to see how my tastes have changed over the past three years. Some of
the things I marked then, I find myself discarding now. Some of the
stuff that didn't interest me at the time, I'm scanning to save.
This one was on the list then and is still on the list.

Trim the meat and cut into 3/4-inch pieces.

Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot
water and let soak at least 1 hour. Work the tamarind with fingers
to squeeze out as much pulp and juice as possible. Strain into a
bowl and set aside. Discard the residue.

Heat a dry skillet over medium heat. Add the chile peppers, cinnamon
sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black
peppercorns; roast the spices, stirring and shaking the skillet
constantly, until the coriander, cumin and chile peppers turn several
shades darker, and all the spices release their fragrance. This will
take 3 to 4 minutes, Transfer to a bowl and let cool. Grind the
spices in a spice grinder and set aside.

Put the ginger and garlic in a medium-sized non metallic bowl with the
vinegar. Blend in the ground, roasted spices. Add the meat and mix
thoroughly to coat with the spice mixture. Cover the bowl and
refrigerate overnight or up to 48 hours.

Heat the oil in a heavy pan, add onions and cook until they turn
reddish brown, 12 to 20 minutes. Add the meat (with its marinade) in
two batches, stirring and searing the pieces over medium-high heat.
Reduce heat to medium and cook, stirring frequently, until almost all
the liquid evaporates and fat separates from the mixture. You will
see small pools of fat on the surface.

Stir in the tamarind and some salt; cover and simmer until the meat
is very tender, about 1 hour. Check the water content from time to
time, and add 1/4 cup hot water once or twice. Serve hot with
steamed rice.

NOTE: Tamarind is found in cake form at Indian markets.

San Francisco Chronicle, 12/7/88.

Posted by Stephen Ceideberg; November 2 1992.



Related Recipes

Apple And Orange Pork Chops  |  Apple And Pork Curry  |  Apple Pork Chops  |  Afelia Braised Pork With Coriander  |  Baked Orange Pork Chops  |  Baked Pork Chops  |  Barbecued Pork Chops  |  Basil Pork Chops  |  Blackened Pork Chops  |  Bourbon And Honey Smoke Roasted Pork Tenderloin  |  Braised Pork Chops With Prunes And Apricots Bon Appetit  |  Braised Pork Filled Cucumbers  |  Babi Kecap I Pork Cooked In Soya Sauce  |  Babi Ketjap Soy Pork  |  Baked Pork Chops And Corn  |  Barbecued Pork Bun  |  Barbecued Pork On A Bun  |  Bbq Sauce For Pork  |  Blistered String Beans With Pork  |  Bok Choy With White Pork  |  Braised Deep Fried Pork Slices In Wine Sauce  |  Braised Pork Loin For A Feijoada  |  Braised Pork And Fresh Oysters In Clay Pot  |  Braised And Deep Fried Pork Slices In Wine Sauce  |  Buta Zen Mai Pork With Fern Shoots  |  Cajun Pork Roast  |  Cajunized Oriental Pork Chops  |  Caraway Pork Chops  |  Cheesy Pork Chops  |  Chicken Lickin Good Pork Chops  |  Chinese Barbaque Pork Char Siew  |  Chinese Chinese Barbaque Pork Char Siew  |  Chinese Roast Pork  |  Chinese Steamed Pork Buns 1  |  Chinese Steamed Pork Dumplings Shiu Mai  |  Chinese Stir Fry Pork Peppers  |  Cinnamon Apple Pork Tenderloin  |  Citrus Marinated Pork Chops  |  Country Pork Chop Casserole  |  Country Pork Chops With Sage Smashed Potatoes  |  Creole Pork Chops  |  Crispy Fried Pork Apples  |  Crockpot Autumn Pork Chops  |  Crockpot Corn Stuffed Pork Chops  |  Cantonese Barbecue Pork  |  Carne Adovada Marinated Pork  |  Cherry Almond Glazed Pork  |  Cherry Pork Loin  |  Chinese Barbequed Pork From Kaitlin Young  |  Chinese Pork With Vegetables And Rice  |  Cold White Cut Pork Slices With Garlic Sesame Sauce  |  Creamy Onion Smothered Pork Chops  |  Crockpot Pork Chops  |  Dijon Pork Chops  |  Dill And Caraway Pork  |  Der Gefuellte Schweinebauch Stuffed Pork Belly  |  Dill Roasted Pork  |  Dublin Stewed Pork Irish  |  Dublin Stewed Pork  |  Easy Pork Chops With Dill  |  Eggplant W Chopped Pork  |  Empanaditas Pork Turnovers  |  Fiery Pork And Winter Bamboo Shoots Over Snow  |  Fruit Glazed Roasted Pork Chops  |  Fantastic Pork Fajitas  |  Fantasy Pork  |  Fiery Pork Winter Bamboo Shoots Over Snow  |  Fruited Pork Roast Scandinavian Style  |  German Style Stuffed Pork  |  Glorified Pork Chops  |  Grilled Pork Chops With Cinnamon Apple Relish  |  Grilled Pork Tenderloin  |  Ginger Pork  |  Glazed Pork Loin Roast  |  Goan Pork Vindaloo In Pungent Brown Sauce  |  Goan Style Hot And Sour Pork  |  Green Chili With Pork  |  Grilled Iowa Pork Chops Dijonnaise  |  Grilled Loin Of Pork With Tart Cherry Sauce  |  Grilled Pork Butt Slices  |  Holiday Stuffed Pork Roast  |  Hungarian Pork Roasted Vegetables  |  Hungarian Style Pork Chops And Potatoes  |  Harbor Village Bbq Pork  |  Harvest Pork Pot Roast  |  Herbed Pork Chops  |  Honey Grilled Pork  |  
Main Categories


Specialty

 

 

Home  |  Contact