From _Madhur Jaffrey's Indian Cooking_
Goan-style Hot and Sour Pork (Vindaloo)
"The Hindus and Muslims of India do not, generally, eat pork -- but Indian
Christians do. This dish, with its semi-Portuguese name suggesting that the
meat is cooked with wine (or vinegar) and garlic, is a contribution from the
Konkani-speaking Christians of western India."
"Vindaloo, which may be made out of lamb and beef as well, are usually very,
very hot. You can control this heat by putting in just as many red chillies
as you think you can manage. Serve mounds of fluffy rice on the side."
2 teaspoons cumin seeds
2-3 dried, hot red chillies
1 teaspoon black peppercorns
1 teaspoon cardamom seeds (you may take the seeds out of the pods if you
cannot buy them loose)
7.5 cm (3 inches) cinnamon stick
1 1/2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons white wine vinegar
1 1/2 - 2 teaspoons salt
1 teaspoon light brown sugar
10 tablespoons vegetable oil
175-200g (6-7 oz) onions, peeled and sliced into fine half-rings
4-6 tablespoons plus 250 ml (8 fl oz) water
900 g (2 lbs) boneless pork shoulder meat, cut into 2.5 cm (1 inch) cubes
2.5 cm (1 inch) cube fresh ginger, peeled and coarsely chopped
1 small whole head of garlic, with all the cloves separated and peeled (or
the equivalent number of cloves from a large head of garlic)
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1. Grind the cumin seeds, red chillies, peppercorns, cardamom seeds,
cinnamon, black mustard seeds, and fenugreek seeds in a coffee grinder or
other spice grinder. Put the ground spices into a bowl. Add the vinegar,
salt, and sugar. Mix and set aside.
2. Put the oil in a wide, heavy pan and set over medium heat. Put in the
onions. Fry, stirring frequently, until the onions turn brown and crisp.
Remove the onions with a slotted spoon and put them into the container of an
electric blender or food processor. (Turn the heat off.)
3. Add 2-3 tablespoons of water to the blender and purée the onions. Add
this purée to the ground spices in the bowl. (This is the vindaloo paste.
It may be made ahead of time and frozen.)
4. Dry off the meat cubes with a paper towel and remove large pieces of fat,
if any.
5. Put the ginger and garlic into the container of an electric blender or
food processor. Add 2-3 tablespoons of water and blend until you have a
smooth paste.
6. Heat the oil remaining in the pan once again over medium-high heat. When
hot, put in the pork cubes, a few at a time, and brown them lightly on all
sides. Remove each batch with a slotted spoon and keep in a bowl. Do all
the pork this way. Now put the ginger-garlic paste into the same pan. Turn
the heat down 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, the vindaloo paste, and 250 ml (8 fl oz) water. Bring
to a boil. Cover and simmer gently until the pork is tender. Stir a couple
times during this cooking period.
Serves 6