Vindaloo (vinegar pork curry)
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Vindaloo (vinegar pork curry)
  Vinegar    Pork    Curry  
Last updated 6/12/2012 1:28:38 AM. Recipe ID 64078. Report a problem with this recipe.
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      Title: Vindaloo (vinegar pork curry)
 Categories: Pork
      Yield: 6 Servings
      2 lb Lean pork
  1 3/4 oz Ginger
      4    Cloves garlic
    1/2 ts Chilli powder
      2 ts Turmeric
      1 ts Salt
      5    Cardamoms
      5    Cloves
      2    Cm cinnamon stick
      6    Black peppercorns
    7/8 oz Coriander
    1/2 oz Cumin
  3 1/3 tb Vinegar
           Sprig curry leaves
  5 1/8 tb Oil
      1 ts Mustard
 10 1/8 tb Water
  Wash and cube the meat. Grind together the ginger garlic, chilli
  powder, turmeric,  salt, cardamoms cloves, cinnamon stick,
  peppercorns, coriander and cumin together with the vinegar. Place the
  meat in a bowl, add the ground  ingredients  and  leave to marinate
  for 30 minutes. Place the curry leaves on top of the mixture and
  cover bowl. Place in the refrigerator for 24 hours,  turning the meat
  over 2-3 times during that time. Heat the oil in a pan and add the
  mustard seeds. Cover with a lid and cook until they pop, then add the
  pork plus the marinade. Pour in the water, re-cover and bring to the
  boil. Reduce the heat and simmer for 30 minutes. Take the lid off the
  pan and simmer until the pork is cooked and tender. Remove the
  cinnamon stick before serving. 

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Recipe ID 64078 (Apr 03, 2005)

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