Ok Guys, so I’m finally embarking on the journey to making Meat dishes. I’ve never had the courage to go beyond chicken (because, frankly its safe and predictable) but now I’m thinking I need to be braver.
This is the recipe of Pork Vindaloo. A lot of you might know it as a popular dish from Goa, India. It has its roots in a Portuguese dish of the name Carne de Vinha d’ Alhos. Its super spicy, super sour and just the right amount of sweet*mouth watering*
My version, ofcourse has many ingredients missing/changed because of the availability of ingredients at my campus. But. I’ve managed to make it more than half way decent. So.
What you need (serves 4)
Meat: 800 gm stir-fry pork (its always faster to cook this rather than chunks or chops)
For the Marinade:
5-6 cloves of garlic, mashed
1 inch ginger, peeled and mashed
3-4 cardamom pods
1 inch cinnamon
1/2 tsp turmeric powder
2 tbsp red chilli paste / chilli powder
4-5 tbsp malt vinegar
1/2 tsp cumin seeds
2 tsp sugar
For the gravy:
3-4 large onions finely chopped
1/2 cup tomato puree
2 tbsp lemon juice
salt to taste
chilli powder (if you want it still spicier)
5-6 tbsp oil
What to do:
In a deep dish/plate/bowl put together all the ingredients of the marinade and soak the meat in it for about an hour. Of course, the longer you let this soak, the better it will taste.
While the meat is marinating, heat 3-4 table spoons of oil in a pot on a high flame. Add the onions and fry them on a medium flame. Once golden brown, add the water and let the onions melt on a low flame for about 10-15 minutes. Once the onions are soft, add the tomato puree.
After the hour long marination, heat the remaining oil in another pot. Once the oil is boiling hot, add the meat and cook till both sides of the meat are brown. You will notice that the meat is releasing water and that it is already forming a gravy. To this, add the onion and tomato mixture we just made and cook for another 20 minutes on low flame. This’ll real work up the juices. Add salt and lemon juice. Give it one final whirl.
Serve it preferably with hot steaming rice.