Pungent Pork Vindaloo
Monday, 26 May 2008
DescriptionVindaloo describes a style of Indian cooking where the meat or fish is marinated in a vinegar-based sauce, and then cooked in that marinade.
At a glance
New Mexico Green
Cider Vinegar, Red Chile, Ginger, Cardamon, Cinnamon, Pork, Onion, Potato, Chicken Broth
Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.
To make the marinade, combine the vinegar, oil, chile, ginger, cardamom, cinnamon, turmeric, and black pepper in a non-reactive bowl. Add the pork and toss the pork in the mixture until well coated. Cover and marinate the pork for 2 to 3 hours or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.
Heat a little of the remaining oil in a heavy skillet, add the pork and brown. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to saute the mixture until the onions are soft and the potatoes are browned.
Add the reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the meat is very tender and the sauce is thickened, around 30 minutes. Add more broth if needed
Serve the vindaloo over a platter of hot rice.
Yield: 4 servings
Heat Scale: Hot