2 lb boneless pork shoulder
1 1/2 piece tamarind pulp (see note)
14 dried red chile peppers, seeded, co, arsely chopped
1 1/2 sticks cinnamon
20 cloves teaspoons coriander seeds
2 tsp cumin seeds
2 tsp black mustard seeds
3/4 tsp black pepper corns
2 tbsp minced fresh ginger
2 tbsp minced garlic
1/2 cup cider vinegar
1/2 cup peanut oil
2 onions, chopped
1 salt
A Recipe for
Goan Pork Vindaloo In Pungent Brown Sauce
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This is a recipe for Goan Pork Vindaloo In Pungent Brown Sauce from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
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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.
Serves: 1
Goan Pork Vindaloo In Pungent Brown Sauce Recipe brought to you by Recipes To-Go