Goan Pork Vindaloo in Pungent Brown Sauce
Goan Pork Vindaloo in Pungent Brown Sauce recipe
Yield
6 servingsPrep
20 minCook
45 minReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork shoulder
boneless |
|
| 1 ½ | pieces |
tamarind
|
*
|
| 14 |
red chili peppers
chopped |
*
|
|
| 20 |
cloves
|
*
|
|
| 2 | teaspoons |
cumin seeds
|
|
| 2 | teaspoons |
mustard seeds, black
|
|
| ¾ | teaspoon |
black peppercorns
|
|
| 2 | tablespoons |
garlic
minced |
|
| ½ | cup |
apple cider vinegar
|
|
| ½ | cup |
peanut oil
|
|
| 2 |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork shoulder
boneless |
|
| 1.5 | pieces |
tamarind
|
*
|
| 14 | each |
red chili peppers
chopped |
*
|
| 2E+1 | each |
cloves
|
*
|
| 1E+1 | ml |
cumin seeds
|
|
| 1E+1 | ml |
mustard seeds, black
|
|
| 3.8 | ml |
black peppercorns
|
|
| 3E+1 | ml |
garlic
minced |
|
| 118 | ml |
apple cider vinegar
|
|
| 118 | ml |
peanut oil
|
|
| 2 | each |
onions
chopped |
|
Directions
Trim the meat and cut into ¾ inch pieces. Place the tamarind in a nonmetallic bowl; pour in 1½ cups hot water and let soak at least 1 hour.
Work the tamarind with fingers to squeeze out as much pulp and juice as possible. Strain into a bowl and set aside. Discard the residue.
Heat a dry skillet over medium heat. Add the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn several shades darker. Continue to cook.
