Best Goan Style Hot And Sour Pork Vindaloo Recipes

VINDALOO (GOAN-STYLE HOT AND SOUR PORK)

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!

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.