GOAN PORK VINDALOO
The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.
Provided by Alina
Categories World Cuisine Recipes Asian Indian
Time 9h55m
Yield 8
Number Of Ingredients 16
Steps:
- Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
- Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
- Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
- Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 9.2 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 50.7 mg, Sugar 3 g
SLOW-COOKER GOAN PORK VINDALOO
In 1510, when the Portuguese invaded Goa, a region on the west coast of India, they brought with them a dish called carne de vinha d'alho, a sailors' preserve of pork stored in wine vinegar and garlic. Goan cooks reimagined the dish with local ingredients, like cinnamon, black pepper and coconut palm vinegar, and it came to be called vindaloo. Chiles are always included, but the dish is not traditionally superhot. In this version, the pork benefits from slow cooking in the vinegar and spices, making marination unnecessary. The blender does double duty: It purées the aromatics and grinds the whole spices at the same time.
Provided by Sarah DiGregorio
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine the onion, garlic, ginger, mustard seeds, cloves, peppercorns and 2 1/2 teaspoons salt in a blender. Using the flat side of a chef's knife, firmly press the cardamom pods so that they crack open. Put the seeds from each pod in the blender and discard the pods. (This yields about a heaping 1/4 teaspoon of seeds.) Pour the vinegar into the blender. Blend, first on low until everything is combined, then on high, until the mixture is fully puréed and the whole spices are crushed, 30 seconds to 3 minutes depending on your blender. (You will see flecks of spices, but everything should be at least coarsely ground.)
- Pour the puréed mixture into a 6- to 8-quart slow cooker. Stir in the cinnamon stick, jaggery, cumin, turmeric, chile powder and cayenne (if using). Add the pork and stir to evenly combine. Cover and cook on high until the flavors have blended, the oniony taste is no longer sharp, and the pork is very tender, about 5 hours.
- Remove and discard the cinnamon stick. Taste and add more salt or sugar if you like, before serving with warmed rice. The sauce will be rich and a little soupy, great for spooning over rice. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it in a serving dish. Pour the sauce into a saucepan and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork and serve with warm rice.
VERY DELICIOUS PORK VINDALOO FROM GOA, INDIA
This recipe comes straight from Goa and was a favorite family Sunday lunch my Mother adopted into our North Indian eating habits when family friends and family would gather together. Vindaloo is best when meat is marinated overnight with the spices and kept overnight after cooking before serving. The longer it is kept the more the Vindaloo matures in flavor. In our home Vindaloo was cooked in 6 lb batches. I have simplified it down to 2 lb or one kg. Keeping the fat on the meat is very important as the fat is considered a delicacy. I buy a kg pork roast and cube the meat. Slightly freezing the meat helps cut the meat easily. The Vindaloo is traditionally red chili very hot. I use a coffee grinder to grind or powder my dry spices.
Provided by reya doucette
Categories Asian
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Rinse pork cubes well and place directly in bowl. Do not pat meat dry.
- Add and mix all other above ingredients well together with pork, cover and keep in fridge overnight.
- Turn all the meat and remaining liquid into cooking pot on high heat. As soon as it comes to a boil lower heat, cover with fitting lid and simmer on slow fire for 1 hour in its own juices.
- Stir every 15 minutes to make sure bottom is not burning. At the end of 45 minutes, taste to ensure meat is tender. As soon as it is cooked turn off the stove and let vindaloo cool in pot.
- Keep overnight, heat and serve the next day with white rice and sliced onions sprinkled with salt.
- 8 whistles on high heat if you are cooking in a pressure cooker, turn off stove and let cool in closed cooker.
Nutrition Facts : Calories 414, Fat 17.7, SaturatedFat 5.9, Cholesterol 143.3, Sodium 117, Carbohydrate 10.6, Fiber 2, Sugar 4.8, Protein 50.5
GOAN PORK VINDALOO
Make and share this Goan Pork Vindaloo recipe from Food.com.
Provided by Jagman
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Dry roast the cumin, cloves and black peppersorns in a pan for a few minutes.
- Place all ingredients except oil and pork in a liquidiser and grind till it is a smooth thick paste (using around 2/3rds of the vinegar).
- Marinate the pork for at least 1 day making sure each cube is fully covered.
- Heat the oil in a large frying pan and fry meat for about 10 mins over a medium heat. Add vinegar and simmer for 1 hour (ish) until meat is tender.
- Serve with Pilau rice and Lassi.
Nutrition Facts : Calories 1024.3, Fat 66.5, SaturatedFat 19.6, Cholesterol 251.2, Sodium 303.8, Carbohydrate 23.9, Fiber 4.7, Sugar 11.8, Protein 80.1
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