Title: Vindaloo (Goan-Style Hot and Sour Pork)
Categories: Indian Ethnic Spicy Main
Yield: 6 Servings
| 2 | ts | Whole cumin seeds |
| 1 | ts | Black pepper corns |
| 3 | | In stick cinnamon |
| 1 | ts | Fenugreek seeds |
| 1 1/2 | ts | Salt |
| 5 | tb | Vegetable oil |
| 1 1/3 | c | Water |
| 1 | | One in cube ginger chopped |
| 1 | tb | Ground coriander seeds |
| 2 | | Hot, dried red chilies |
| 1 | ts | Cardamom seeds |
| 1 1/2 | ts | Black mustard seeds |
| 5 | tb | White wine vinegar |
| 1 | ts | Brown sugar |
| 2 | | Medium onions cut into rings |
| 2 | lb | Pork cut into 1" cubes |
| 8 | | Cloves garlic peeled |
| 1/2 | ts | Turmeric |
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.