March 31, 2006

Pork vindhaloo

Pork meat is one of the taboo food and drinks which people avoid consuming for religious, cultural, and health reasons. For other taboo food items, give it a look here. Also, I found this discussion pretty intriguing. It is almost 4 years now that I prepared a pork dish. Pork meat is available with only some of the grocers here in Muscat. What we got today is Brazilian frozen pork meat sold through Al-Fair groceries.

Here is one of our most favorite home-made pork dishes - the pork vindhaloo or is that vindaloo?. Isn't it so easy to cook at home? Pork meat lovers - this is for you.



Pork vindhaloo recipe
Preparation time - 40 minutes
Serves - 6-8

Ingredients:
Pork legs – 1 kg, boneless, cut into 1-inch pieces
Potatoes – ½ kg, cut into cubes
Onions – 2, medium size, finely chopped
Coriander leaves – half of a bunch, for garnish (optional)
Oil – 2 tablespoons + oil for deep-frying potatoes
Hot water – 4 cups
For the marinade:
Ginger – 1-inch piece
Garlic – 6 pods, medium size
Black peppercorns – 10
Dried red chillies – 8
Coriander seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Cloves – 8
Cardamoms – 8 pods
Cinnamon – 4 one-inch sticks
Cummin seeds – 1 teaspoon
Mustard seeds – ½ teaspoon
Vinegar – 2 tablespoons
Salt – 1 teaspoon or adjusted to taste
Sugar – 1 teaspoon

Method: Deep-fry the potato cubes in oil, drain, and keep aside. Lightly dry-roast the black peppercorns, coriander seeds, cloves, cinnamon, cumin seeds, and mustard seeds in a pan taking care not to burn any of them. Grind all the marinade ingredients into a smooth paste and marinate the meat in it for at least 2-3 hours; preferably overnight. Heat oil in a thick-bottomed vessel; add the onions, and sauté till golden brown. Add the meat along with its marinade and stir-fry for 5 minutes or until browned. Add the hot water, cover, and simmer over moderate heat for 30 minutes. Add the deep-fried potato cubes, simmer, and cook until the potatoes are tender and the gravy is thick to the desired consistency. Garnish with coriander leaves and serve hot with rice. Enjoy!

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1 Comments:

Blogger fooDcrazEE said...

first time i have heard of pork vindaloo......usually i cook them with chicken withslight variance of ur recipe.

4/02/2006  

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