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The
Snapper's Goan-Style Hot and Sour Pork (Vindaloo)
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info on the Snapper...
Ingredients
2 tsp whole cumin seeds
2-3 hot, dried red chilies
1 tsp black peppercorns
1 tsp cardamom seeds (you may take the seeds out of the pods
if you cannot buy them loose)
3 inch stick of cinnamon
1 ½ tsp whole black mustard seeds
1 tsp whole fenugreek seeds
5 tbs white wine vinegar
1 ½-2 tsp salt
1 tsp light brown sugar
10 tbs vegetable oil
6-7 oz onions, peeled and sliced into fine half rings
4-6 tbs plus 8 fluid oz water
2 lb boneless pork shoulder meat, cut into 1 inch cubes
1 inch cub of fresh ginger, peeled and coarsely chopped
1 small whole head of garlic, with all cloves separated and
peeled
1 tbs ground coriander seeds
1.2 tsp ground turmeric
Preparation
Grind cumin seeds, red chilies, peppercorns, cardamom seeds,
cinnamon, black mustard seeds and fenugreek seeds in a coffee
grinder or other spice grinder. Put the ground spices in a
bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat
the oil in a wide, heavy pot over a medium flame. Put in the
onions. Fry, stirring frequently, until the 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.
Add 2-3 tbs water to the blender and puree the onions. Add
this puree to the ground spices in the bowl. This is the
vindaloo paste. It may 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 tbs 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, 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 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 8 fluid oz water. Bring to a boil. Cover and simmer gently
for an hour or until pork is tender. Stir a few times during
the cooking period. Serves 6.
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