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pork vindaloo
While I’ve mentioned before that I like to use Patak’s cooking sauces when making Indian curries and then doctor them up myself, I do occasionally like to work from scratch. This pork vindaloo recipe may or may not be authentic but it’s good. I found it online somewhere and had to make some changes. For instance, the original had no chili! How can you have a vindaloo without heat? There was also very little liquid from the marinade to add at the end so I put some cream in to fix that and give it some smoothness as well.
For those who don’t know, vindaloo originates in South India and is notorious for being very spicy hot. Of course, when you make it yourself, you can adjust the heat. This version is about medium heat.
Ingredients:
1 tablespoon minced garlic
1-1/2 cups chopped onions
1 lb pork, cut into 1/2 inch cubes
4 tablespoons canola oil or ghee
1 cup tomatoes, peeled seeded and diced
2 teaspoons chili powder (Indian preferred)
1 tablespoon garam masala
2 tablespoons cream (any kind) or milk
salt and pepper
4 cups cooked white rice
2 tablespoons cilantro or parsley, for garnish, chopped
Curry Paste
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
1 teaspoon ground cloves
1 teaspoon turmeric
1 piece ginger, 1-inch peeled and chopped
1/3 cup white vinegar
Directions:
In a spice or coffee mill grind the spices and ginger until very finely minced; turn out into a bowl and stir in the vinegar to make a smooth paste.
In a glass baking dish or non-reactive mixing bowl combine curry paste with the garlic and half of the onion. Add the pork, turn to coat thoroughly and set aside to marinate for at least 30 minutes.
Heat the oil in a large skillet over low heat and gently sauté the remaining onion. Drain the pork, reserving the marinade.
Turn up the heat and add the pork, a few cubes at a time, tossing until it is browned on all sides. Sprinkle on garam masala and 1 tablespoon of the chili. Sauté for 5 minutes, and then add the tomatoes, remaining chili, and the reserved marinade. Bring to a boil, add the cream, reduce the heat and simmer for 5 additional minutes.
Serve over hot rice, garnished with cilantro or parsley. Makes 4 servings.
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