Pork Vindaloo (Adapted from “Everything Indian, by Monica Bhide, Adams

[Monica Bhide]

Pork Vindaloo (Adapted from “Everything Indian, by Monica Bhide, Adams Media)

This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI.

• 3/4 c rice vinegar
  
• 1/4 c water
  
• 1 tsp black peppercorns, roughly pounded
  
• 1 T minced garlic
  
• 2 tsp red chili powder
  
• 1 ½ lb. boneless lean pork, cubed
  
• 3 T vegetable oil
  
• 1 T ginger root. julienned
  
• 1 large red onion, peeled and finely chopped
  
• 6 whole dried red chilies, roughly pounded
  
• 1 1inch cinnamon stick
  
• 1/2 tsp turmeric powder
  
• Table salt to taste
  

In a non-reactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili, green chili and pork.

Refrigerate, covered, for an hour.

In a deep pan, heat the oil. Add the cinnamon, ginger root and sauté for about ten seconds. Add the onion and sauté for about 7-8 minutes or until golden brown.

Add the red chilies and turmeric powder and sauté for another 20 seconds.

Remove the pork pieces from the marinade and set the marinade aside. Add the pork and sauté on high heat for about 10 minutes or until the pork is browned and the oil starts to separate from the mixture.

Add the marinade and bring to a boil.

Reduce heat and simmer covered for about 30-45 minutes or until the pork is tender.

Add salt to taste. Serve hot

Keywords: Main Dish, Pork, Indian, eGCI

( RG891 )