Ingredients
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1½ lbs (750 g) Pork
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4 green Cardamom
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1 small Cinnamon
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1½ teaspoons Mustard Seeds
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8 cloves Garlic
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2-3 teaspoons ground Red Pepper
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4 length Green Finger Chillies
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1 teaspoon Black Peppercorns
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1 in (2½ cm) Ginger
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2 teaspoons Cumin Seeds
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1 cup (250 ml) Coconut Vinegar
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½ cup (125 ml) White Vinegar
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2 medium Onion
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½ teaspoon Salt
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1 teaspoon Sugar
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2 tablespoons Brandy
Directions
This dish was once carried on sea voyages. No water is used in the preparation and the layer of fat on the top helps to seal out the air and preserve the meat. Vindaloos have traditionally been very pungent, although this recipe should cause just a gentle sweat. Choose pork that has some fat on it.
Steps
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1
Done
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Cut 1 tablespoon of fat from the pork and set aside. |
|
2
Done
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Dry-roast the cardamom, cinnamon and mustard seeds in a nonstick wok or skillet for 1 to 2 minutes, stirring continuously until fragrant. Cool, then place in a blender or food processor with the garlic, red pepper, chilies, peppercorns, ginger, cumin seeds and vinegar, and grind to a thick paste. Coat the pork well with the paste and marinate for 30 minutes. |
|
3
Done
|
Fry the tablespoon of pork fat until the lard is rendered, then add the onion and stir-fry until golden brown. Add the pork (including any marinade) and salt, and simmer over low to medium heat for about 30 minutes until the pork is tender and the gravy is thick. Pour off the excess oil, then add the sugar and feni or brandy. Serve hot. |
