2 tsp whole cumin seeds
2 hot, dried red chilies
1 tsp black pepper corns
1 tsp cardamom seeds
3 in stick cinnamon
1 1/2 tsp black mustard seeds
1 tsp fenugreek seeds
5 tbsp white wine vinegar
1 1/2 tsp salt
1 tsp brown sugar
5 tbsp vegetable oil
2 medium onions cut into rings
1 1/3 cup water
2 lb pork cut into 1 cubes
1 one in cube ginger chopped
8 cloves garlic peeled
1 tbsp ground coriander seeds
1/2 tsp turmeric
A Recipe for
Goan Style Hot & Sour Pork
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This Recipe for Goan Style Hot & Sour Pork is one of thousands in the Recipes-to-go Meat Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
If you enjoy this Goan Style Hot & Sour Pork Recipe - you should enjoy the recipe collections you can find on the websites below:
I eat merely to put food out of my mind. |
| N.F. Simpson |
Food Tip |
This is a recipe for Goan Style Hot & Sour Pork from the recipe cookbook of Recipes-to-go (Meat)
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Herb Tip |
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. (Turn off the
heat.) Add 2-3 tablespoons 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 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 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, 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 the
water. Bring to a boil. Cover and simmer gently for an hour or until
port is tender. Stir a few times during this cooking period. Serve
with rice.
Serves: 6
Goan Style Hot & Sour Pork Recipe brought to you by Recipes To-Go