Vindaloo Goan Style Hot And Sour Pork Recipes

Steps:

• Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to a fine powder.
• In a food processor, blend the ginger, garlic, chiles, and white wine vinegar, to a paste.
• Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, covered, and placed in the refrigerator to marinate for 1 1/2 to 2 hours.
• Heat 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3 to 4 minutes, or until golden brown.
• Add the marinated pork pieces, and fry for 6 to 7 minutes, turning once, or until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid, and cook for 35 to 40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
• Heat the remaining oil in a separate pan over medium heat. When the oil is hot, add the mustard seeds. Caution: The mustard seeds will start to pop. Keep the pan well away from your face and eyes. Be careful of the popping mustard seeds and the splatter of oil. Once the mustard seeds start to pop, add the cashew nuts, and fry for 2 to 3 minutes, stirring occasionally, or until the nuts are golden-brown.
• To serve the dish, either divide the rice, if using, among 4 serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the center of 4 wheat tortillas, if using, sprinkle with chopped lettuce, and sour cream and roll up into parcels.

Steps:

• Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
• Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
• Heat the oil in a wide, heavy pot over a medium flame.
• Add the onions.
• Fry, stirring frequently, until the onions turn brown and crisp.
• Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
• Add this puree to the ground spices in the bowl.
• -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
• Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
• Heat the oil remaining in the pot once again over a medium-high flame.
• When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
• Now add the ginger-garlic paste to the same pot.
• Turn down the heat to medium; stir the paste for a few seconds.
• Add the coriander and turmeric; stir for another few seconds.
• Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
• Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
• Serve with Basmati rice and enjoy!

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.

Steps:

• Combine the chicken and potato with the vinegar, clove, cardamom, cassia bark, 1 teaspoons cummin, fenugreek, and asafoetida and marinate for a few hours.
• In a large sauce pan, heat the oil on medium and add the peppers, mustard seed, remaining cummin, and bay leaf. Cook for just a few minutes to activate the spices.
• To the sauce pan, add the onion, garlic, and ginger and cook/saute until the onion is softened and cooked down and spices are blended inches.
• Add the marinated mixture (along with the marinade), tomatoes, turmeric, and chili powder to the sauce pan and cook on low heat for about an hour or until the potatoes first start to become soft. Add the coconut milk and fresh cilantro and cook another 15-20 minutes. Use the potato as the determining factor on when it is done.