Here's how to make Goan Pork Vindaloo, a dish loved globally!Ingredients
- 500 grams pork shoulder, cut into chunky cubes
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 5 whole black peppercorns
- Seeds of 2 cardamom pods, discard pods
- 3 whole cloves
- 3 cm piece of cinnamon bark
- 2 heaped tbsp fresh grated ginger
- 7 garlic cloves, peeled and left whole
- 3 fresh red chillies
- 3 tablespoons white wine vinegar
- Salt to taste
- 3 tablespoons ghee
- 1 small brown onion, finely chopped
- 1 tsp yellow mustard seeds
Method
- Prepared the marinade the night before you intend to cook the vindaloo.
- Process the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon stick until it breaks down to a powder.
- Blend the ginger, garlic, chillies and white wine vinegar into a paste in a food processor or a blender.
- Mix the spice mixture with the paste, then season with salt.
- Massage mixture all over the pork using your fingers and then cover and leave to marinade over night.
- Heat half of the ghee in a non-stick pan and add the onion and fry until clear .
- Add the marinated pork pieces, together with the marinade and fry until all the pieces are golden on all sides.
- Reduce to a low simmer and cover, stirring occasionally for 40 minutes, adding small amounts of water if mixture becomes dry.
- Serve with basmati rice.
