PORK VINDALOO

 Vindaloo originated in Goa after the Portuguese established a colony there in the 16th or 17th centuries. Vindaloo is derived from the Portuguese recipe "vino de alhos," in which "vino" refers to (wine) vinegar and "alho" refers to garlic. Vindaloo is a dish that combines ingredients and cooking techniques from Portugal, Goa, and South India.

INGREDIENTS

1kg Pork shoulder

‍FOR SPICE MIX

5g Dried red chillies

10g Whole cumin

5g Poppy seeds

3g Cloves

3g Black pepper

5g Whole mustard

‍FOR MARINADE

20g Garlic

20g Ginger

5g Fresh red chillies

10g Tamarind pulp

50g Palm vinegar

27g Salt

‍FOR COOKING

30g Oil

4cm stick Cinnamom

½ tsp Mustard seeds

300g Onions

3g Turmeric

5g Kashmiri red chilli

10g Jaggery

1 sprig Curry leaves

425g Water

METHOD

Dry roast the spices for the vindaloo spice mix. To make a powder, combine dried red chilies, whole cumin, poppy seeds, cloves, black pepper, and whole mustard.

To make a slurry, combine the garlic, ginger, fresh red chilies, tamarind pulp, palm vinegar, and salt in a food processor.

Pork shoulder should be cut into 4-cm chunks.

Refrigerate the pork overnight after marinating it with the dry spice combination and the marinade slurry.

The next day, in a skillet, heat mustard oil until it is smoking.

Using a cinnamon stick and mustard seeds as a tempering agent.

Fry the sliced onions for about 15 minutes, or until they are brown.

Grind raw ginger with twice as much water as it weighs. For this recipe, you'll need 50 grammes of this paste.

Allow the oil to pool on one side of the pan by tilting it. Fry the turmeric and kashmiri red chilli powder in the oil till brilliant red. Stir to re-combine it with the onions.

To brown the meat, add the marinated pork and cook on high for 10 minutes.

Reduce to a medium heat, cover, and simmer for 20 minutes. The meat will begin to exude juices.

Jaggery should be chopped and added to the pan. 

Add water after you're comfortable with the colour of the sauce (about 425g). (At this stage, you might use a pressure cooker to speed up the process.) The flavour won't be exactly the same.) Cook, covered, on medium heat until the pork is tender but still has a bite to it.

Once the meat is cooked and the sauce has reached your desired consistency, add the curry leaves, cover, and turn off the heat.

Once cool, put the vindaloo in the refrigerator. Vindaloo is almost like a pickle. Like any braised dish it gets better with time. Plan to make this at least a day ahead so that meat has the chance to soak in everything. Serve with plain white rice or yellow rice.