Pork Vindaloo

This is a traditional Goan Portuguese dish prepared with vinegar and lots of garlic. A simple dish made using basic spices and will mature if eaten after a few days.The longer it is kept the better it tastes.

Ingredients:


500 g Pork ( use pork belly or loins)
1 medium onion, chopped finely
2 bay leaves
1-2 tbsp of oil


For the masala
4-5 flakes of garlic
1 inch ginger
1/2 tsp coriander seeds
1/2 tsp whole cumin
2 cardamon pods
6-8 black peppercorns
3-4 cloves
2 cinnamon sticks
3-5 dried red Kashmiri chillies
3-4 tbsp white wine vinegar
1 tsp turmeric powder
Salt for seasoning


Method:


1. Cut the pork into small cubes. Pat dry the meat pieces using a cloth to absorb any moisture. Add salt and keep aside.


2. Blend the masala ingredients into a smooth paste.Divide into two parts.


3. Marinate the pork with one part of the masala, and keep overnight. Keep the other part in the fridge to use later.


4. In a pan, heat oil. Fry the marinated pork pieces, to seal the juices and lightly brown the meat. Keep aside.


5. In a sauce pan, heat oil. Add the bay leaves and chopped onions. Saute until onions are soft.


6. Add the masala and cook until it starts to boil.


7. Add the pork and mix well. Season as required. Simmer on low heat and cook until meat it very tender.




Tips:


You can also make this dish with chicken.