Goan pork vindaloo in pungent brown sauce
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Goan pork vindaloo in pungent brown sauce
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Last updated 6/12/2012 1:01:22 AM. Recipe ID 24649. Report a problem with this recipe.
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      Title: Goan pork vindaloo in pungent brown sauce
 Categories: Indian, Pork, Ceideburg 2
      Yield: 1 Servings
      2 lb Boneless pork shoulder
  1 1/2    Piece tamarind pulp (see
     14    Dried red chile peppers,
           -seeded, coarsely chopped
  1 1/2    Sticks cinnamon
     20    Cloves teaspoons Coriander
      2 ts Cumin seeds
      2 ts Black mustard seeds
    3/4 ts Black pepper corns
      2 tb Minced fresh ginger
      2 tb Minced garlic
    1/2 c  Cider vinegar
    1/2 c  Peanut oil
      2    Onions, chopped
  It's interesting, as I go through this humungous pile of newspapers,
  to see how my tastes have changed over the past three years.  Some of
  the things I marked then, I find myself discarding now.  Some of the
  stuff that didn't interest me at the time, I'm scanning to save. This
  one was on the list then and is still on the list.
  Trim the meat and cut into 3/4-inch pieces.
  Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot
  water and let soak at least 1 hour.  Work the tamarind with fingers
  to squeeze out as much pulp and juice as possible.  Strain into a
  bowl and set aside. Discard the residue.
  Heat a dry skillet over medium heat.  Add the chile peppers, cinnamon
  sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black
  peppercorns; roast the spices, stirring and shaking the skillet
  constantly, until the coriander, cumin and chile peppers turn several
  shades darker, and all the spices release their fragrance.  This will
  take 3 to 4 minutes, Transfer to a bowl and let cool.  Grind the
  spices in a spice grinder and set aside.
  Put the ginger and garlic in a medium-sized non metallic bowl with the
  vinegar.  Blend in the ground, roasted spices.  Add the meat and mix
  thoroughly to coat with the spice mixture.  Cover the bowl and
  refrigerate overnight or up to 48 hours.
  Heat the oil in a heavy pan, add onions and cook until they turn
  reddish brown, 12 to 20 minutes.  Add the meat (with its marinade) in
  two batches, stirring and searing the pieces over medium-high heat.
  Reduce heat to medium and cook, stirring frequently, until almost all
  the liquid evaporates and fat separates from the mixture.  You will
  see small pools of fat on the surface.
  Stir in the tamarind and some salt; cover and simmer until the meat
  is very tender, about 1 hour.  Check the water content from time to
  time, and add 1/4 cup hot water once or twice.  Serve hot with
  steamed rice.
  NOTE:  Tamarind is found in cake form at Indian markets.
  San Francisco Chronicle, 12/7/88.
  Posted by Stephen Ceideberg; November 2 1992.

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Recipe ID 24649 (Apr 03, 2005)

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