|Goan Pork Vindaloo|
Pork is not a meat eaten in most of India, but the state of Goa on the lower-western side of the country was colonized by the Christian Portuguese, and their foods and habits were mixed into the culture there. Thus, pork came to be eaten in this area of the country. I love pork anyway, and it is nice to see pork in an Indian recipe. I had never made a "vindaloo" before. My understanding was that vindaloo was a fiery hot and spicy dish, and this is indeed so, although if spicy heat is not your thing, simply reduce the amounts of the hot spice added to the recipe. My recipe is in no way over the top spicy, though it does have some. Other than that, I had no real clue to what constituted a vindaloo. Wikipedia has this to say:
" . . . derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), is a dish of meat (usually pork) marinated in wine and garlic."
|Goan Pork Vindaloo|
The dish calls for tamarind paste, which, granted, is not in everyone's list of pantry items, but I do happen to have it in mine. I have both the tamarind pods and a plastic jar of tamarind paste, which is very thick. I used the paste in this dish, and used a teaspoon if this thick stuff mixed into water to dissolve. I could have taken a few of the whole pods, peeled back the brittle outer casings and soaked them for a half hour or so, then squeezed and pressed through a sieve. Either way would work. If you do not own tamarind, add in more lime juice or red wine vinegar. The dish is meant to have a sour quality.
|Curry Leaf Plant|
Goan Pork Vindaloo
|Goan Pork Vindaloo|
2 pounds pork tenderloin, in small cubes
2 - 3 tablespoons ghee or vegetable oil
2 teaspoons brown mustard seeds
2 onions, finely chopped
4 - 6 cloves garlic, minced
10 fresh curry leaves, optional
2 teaspoons Tandoori Spice
2 Indian Bay Leaves / Tej Patta
1½ teaspoons salt
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon black cardamom seeds
6 whole cloves
10 black peppercorns
1-inch true cinnamon stick
1 teaspoon Indian pure ground chili powder
½ teaspoon turmeric powder or 2 tablespoons fresh turmeric, grated
2 - 4 green chilies, minced, optional
⅓ cup red wine vinegar or lime juice
2 tablespoons palm sugar or brown sugar
1 tablespoon tamarind paste (if very thick variety, dissolve 1 teaspoon in 2 tablespoons water)
6 - 8 cloves garlic, smashed
1-inch piece fresh ginger, minced
Make the Marinade: Place the first 7 marinade ingredients into a dry skillet over medium high heat and stir constantly until the spices are very fragrant, but not smoking. Turn them out onto a plate to cool.
Once slightly cooled, pour the spices into a blender container with the turmeric and pure chili powder. Blend to a fine powder, then add in the remaining marinade ingredients and blend to a smooth paste. Combine the marinade with the pork pieces and stir to mix well, then refrigerate in a sealed container of zip-top bag for 8 to 48 hours.
Making the Vindaloo: Heat the oil or ghee in a large skillet. Add in the brown mustard seeds and cook, stirring and swirling the pan until the seeds begin to pop. Add in the onion and minced garlic with the curry leaves and cook until onions are soft and translucent. Add in the Tandoori Spice and Tej Patta with the salt and stir for a few seconds, then add in the pork with its marinade and add just enough water to make a stew-like consistency. Bring to boil, lower heat, cover and simmer until the pork is cooked through, about 20 - 25 minutes for tenderloin meat. If using other pork meat, simmer for 45 to 50 minutes. Serve with a squeeze of lime juice if desired.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website, Tumblr, Facebook, Twitter, and Pinterest at AHOFpin. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.