Pork Vindaloo

Recipe from: 7/1/2006 12:00:00 AM

Ingredients 18
Servings 6
Time 210

Ingredients

  • 6
    cardamom pods
  • 5
    ml
    black peppercorns
  • 4
    dried red chillies
  • 5
    ml
    ground cloves
  • 5
    ml
    ground cinnamon
  • 5
    ml
    cumin seeds
  • 3
    ml
    ground tumeric
  • 3
    ml
    ground coriander
  • 75
    ml
    vinegar
  • 1
    kg
    pork, cubed
  • 60
    ml
    oil
  • 2
    onions, finely sliced
  • 10
    garlic cloves, finely sliced
  • 5
    cm
    piece ginger, grated
  • 3
    ripe tomatoes, roughly chopped
  • 250
    ml
    water
  • 15
    ml
    soft brown sugar
  • 250
    ml
    mixed frozen vegetables
 

Method

90
 
1. Split open cardamom pods and remove the seeds. In a bowl, mix together with all spices and vinegar. Add pork and mix thoroughly to coat well. Cover and marinate in fridge for 3 hours.
2. Heat oil in a saucepan over a low heat. Add onions and fry until lightly browned. Add garlic, ginger, tomato and chili, stirring in well.
3. Add marinated pork, increase heat to high and fry for 3-5 minutes, or until meat is browned.
Add water and any marinade left in bowl, reduce heat and bring back to the boil. Add sugar.
5. Cover pot tightly and simmer for about 1 hour, stirring ocasionally, until meat is very tender. Add mixed vegetables and simmer for 2 minutes. Season with salt.
6. Serve over yellow rice with atchar.
 

Read more on: pork  |  sauté  |  shallow-fry
 

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