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