Frank's Recipes! Vindaloo (Goan-style Hot and Sour Pork)

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Vindaloo (Goan-style Hot and Sour Pork)

2 teaspoons cumin seeds
2-3 dried red chillies
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 8 cm stick cinnamon
1 1/2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons white wine vinegar
1 1/2-2 teaspoons salt
1 teaspoon light brown sugar
10 tablespoons vegetable oil
175-200 g onions; halved, finely sliced
4-6 tablespoons water; + 225 ml
900 g boneless pork shoulder meat; cut into 2.5 cm cubes
1 2.5 cm cube fresh ginger; peeled, coarsely chopped
1 small head garlic; cloves separated and peeled
1 tablespoon ground coriander
1/2 teaspoon ground turmeric

Yield: 6 servings

Grind the cumin seeds, chillies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee 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 the heat off). 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 kitchen paper and remove any large pieces of fat. 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 225 ml water. Bring to the boil. Cover and simmer gently for an hour or until the pork is tender. Stir a few times during this cooking period.