Anyone knows How to cook Pork Vindaloos (southern Indian Cuisine)?

Question

Anyone knows How to cook Pork Vindaloos (southern Indian Cuisine)?

Answer 1

Keep it simple buy a packet mix or in a jar just to see if you like it or not as the ingredients are sometimes a lot left over in the spice range ect it can work out to be expensive in the long run if you do not make it again

Answer 2

India-Style Hot And Sour Pork-Vindaloo Recipe

Ingredients:

2 teaspoons whole cumin seeds

3 hot, dried red chillies

1 teaspoon black peppercorns

1 teaspoon cardamom seeds (You may take the seeds out of the pods if you can not buy them loose.)

1 (3-inch) stick of cinnamon

1 1/2 teaspoon black mustard seeds

1 teaspoon whole fenugreek seeds

5 tablespoons white wine vinegar

1 1/2 teaspoon salt

1 teaspoon brown sugar

10 tablespoons vegetable oil

2 medium onions, finely sliced

1 cup water

2 pounds pork, cut into 1-inch cubes

1 (1-inch) cube fresh ginger, chopped

1 Small whole head garlic, peeled & separated

1 tablespoon coriander seeds, ground

1 teaspoon turmeric

Directions:

Grind 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 in a bowl. Add the vinegar, salt and sugar. Mix and set aside.

Heat the oil in a wide, heavy pot over medium heat. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp (do not burn). Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off.) Add 2 to 3 tablespoon of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.)

Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.

Put the ginger and garlic into the container of an electric blender or food processor. Add 2 or 3 tablespoons of water and blend until you have a smooth paste.

Heat the oil remaining in the pot 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 pot. Turn down the heat 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 as well as the vindaloo paste and 1 cup water. Bring to a boil. Cover and simmer gently for an hour or until pork is tender. Stir a few times during this cooking period.

Serve with plain Basmati rice or long grain rice.

This recipe from CDKitchen for India-Style Hot And Sour Pork-Vindaloo serves/makes 6

http://www.cdkitchen.com/recipes/recs/45...

(*-*)

Answer 3

Google it there are a few great recipes!

Answer 4

I am a former chef and like to make a Goan style one with lots of chilis and a spice paste from Goa, I prefer to use the pork shoulder chops, lot of onions and I prefer to use cider vinegar, in the sauce.

If you do not have the paste, a curry powder with some paprika, a bit of tomato paste and if you can get a hold of the Garlic Chutney it adds a nice tangyness.

I cut the meat into cubes and add the paste or spices and other ingredients with a tablespoon of vinegar and let it marinate until I have the other bits cut, as I said lots of onions, garlic, ginger, fresh or dried hot peppers, start in oil not ghee, then add the meat and stir until browned or brownish, cover with broth or water, some like coconut milk or coconut water, I let it come to the boil before I add the potatos and then let it cook for 45-60 minutes stir frequently, for a veg componant I add a couple of handfuls of cut up okra (bindi), for a nice contrast.

For me when I use peppers I tend to use a mix, as hot dried peppers have a tendacy to get hotter in a long cook, and fresh ones do add a flavour difference as well.

Answer 5

Pork Vindaloo Recipe

Ingredients :

1 kg Pork fillets

1/4 cup Cooking oil

2 teaspoons Brown mustard seeds

2 1/2 cup Water

Vindaloo Paste

2 tablespoons Grated fresh ginger

4 cloves Garlic, chopped

3 Red chilies, chopped

2 teaspoons Ground turmeric

2 teaspoons Ground cardamom

4 Whole cloves

6 Peppercorns

1 teaspoon Ground cinnamon

1 tablespoon Ground coriander

1 tablespoon Cumin seeds

1/2 cup Lemon juice

Method :

To make Vindaloo Paste, place the ginger, garlic, chili, turmeric, cardamom, cloves, peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.

Process for 20 seconds or until all the ingredients are combined and the mixture is quite smooth.

Trim the pork of excess fat and sinew and cut it into cubes.

Heat the oil in a heavy-based pan. Add the meat in small batches and cook quickly over medium heat until browned.

Return all the meat to the pan. Add the Vindaloo Paste and mustard seeds, and cook, stirring, for 2 minutes.

Add the water and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is tender.

Serve with rice and pappadums.