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Pork Vindaloo
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    Pork Vindaloo


  • 2 in fresh ginger, peeled and chopped
  • 4 garlic cloves, pressed
  • 1 1/2 tsp chili powder
  • 2 tsp turmeric
  • 1 tsp salt
  • 1 Tbs cardamom seeds
  • 6 whole cloves
  • 6 peppercorns
  • 2 in cinnamon stick
  • 2 Tbs coriander seeds
  • 1 Tbs cumin seeds
  • 5/8 cup white wine vinegar
  • 2 lb pork tenderloin, cubed
  • 3 Tbs vegetable oil
  • 1 tsp mustard seeds
  • 5/8 cup water
  • Directions

    1.In blender, puree all spices, except mustard, with vinegar to form a smooth liquid paste. (Add more vinegar if necessary.)

    2.Pour spice paste over pork and marinade in the fridge overnight.

    3.Remove pork marinade from fridge 2 hours before cooking to allow it to come to room temperature.

    4.Heat oil in a pot. Add mustard seeds and cover. Fry the seeds until they pop, then add pork, marinade and water. Bring to a boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes.

    5.Uncover and simmer until the pork is cooked through, another 30 minutes.
    Makes 4 servings. Serve with white rice.
    Note #1: since I usually "salt crush" my garlic, I prepared the garlic bypouring coarse salt (took a bit more than the 1 tsp. called for in the recipe) over the peeled and chopped cloves and then I crushed 'em with the tines of a dinner fork.
    Note #2: for the 1.5 tsp. chile powder I used 1/2 tsp. each of cayenne,California, and New Mexico. Next time I might try more cayenne.
    Note #3: I ground all the dry spices in the blender first before addingthe fresh ginger, garlic, and vinegar.

    While it was spicy, neither my wife nor I thought it was leastnot in the chile way. I found it similar to curried foods my mom used to make once in a while. Am I right in assuming vindaloo would actually be considered a type of curry dish?

    I made some notations to cut back on the cardamom seeds (maybe a tsp. or two instead of a tblsp.) and the coriander (maybe 1 tblsp. instead of two) and add more chiles. I think maybe another 1/2 tsp. of ground chile or maybe crushed, dried red chile would be an improvement. I also might try cutting 3 or 4 dried whole cayenne or de arbol chiles crosswise with a pair of kitchen shears into 1/4 inch pieces and adding 'em to the oil along with the mustard seeds before adding the marinated pork to the pan...and next time I'm using chile oil instead of vegetable oil.

    Posted By:Rich McCormack
    Post Date: Sat, 26 Jul 1997



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