Goan Style Hot & Sour Pork

Submitted by: Rich

Ingredients:

(serves 6)

2 tsp cumin seeds
2-3 dried hot red chillis
1 tsp black peppercorns
1tsp cardamom seeds
3in cinnamon stick
1½ tsp black mustard seeds
1 tsp fenugreek seeds
5 tbsp white wine vinegar
1 1/2 - 2 tsp salt
1tsp light muscovado sugar
10 tbsp vegetable oil
175-200g / 6-7oz onions, sliced into fine half rings
900g boneless pork shoulder in 2.5 cm cubes
2.5cm cube fresg root ginger coarse chopped
1 small whole head garlic, cloves separated
1 tbsp ground coriander
1/2 tsp ground turmeric

Method:

1. Grind the cumin seeds, red chillis, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee grinder. Transfer to a bowl, add the vinegar salt and sugar and set aside.

2. Heat the oil. When hot add the onions, stir fry till brown. Remove with slotted spoon (reserve the oil) and place in blender. Add 2 to 3 tbsps water and puree the onions. Add to the spices in bowl (this is the vindaloo paste).

3. Pat the meat dry with kitchen paper. Place ginger and garlic in blender, add 2-3 tbsps water and blend to a smooth paste. Reheat oil and when hot add pork cubes a few at a time and brown lightly on all sides. Remove and keep warm. When all the pork is cooked, add the garlic-ginger paste to pan. Reduce heat and stir for a few secs and then add coriander and turmeric and stir.

4. Return meat and its juices to the pan, add the vindaloo paste and 250 ml / 9 fl oz water and bring to the boil. Cover and simmer gently for 1 hr, stirring occasionally.

Recipe added or updated on: March, 2004.