You guessed it right! I have been reading my new favourite recipe book for the thousandth times. I am just so in love and can’t wait to cook everything in it! I actually tried 3 recipes so far and they have quite successful – though I still have to gauge on the spiciness level. Most of the recipes ask for fresh chilies and more often than not, they are more than one! I do find that sometimes the chili here can be quite spicy (maybe my tolerance level has dropped rapidly ever since I migrated here) – to the extend whenever I try to remove the seeds from the chili (with running water somemore!) I would start coughing like mad and I had to hold my breath for the entire time. #notfun
So anyway, when I was in Malaysia, I rarely came across Indian restaurants having pork in their menu. So, when I saw this Pork Vindaloo recipe I knew I had to try it. I have only eaten Lamb Vindaloo before so I wondered how would a white meat taste in this tangy and spicy curry.
- 1 kg midloin pork chops (original recipe calls for leg of pork on the bone)
- 6 cardamom pods
- 1 teaspoon black peppercorns
- 4 dried chilies
- 1 teaspoon cloves
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon coriander seeds
- 1 tablespoon cinnamon powder
- 1/4 teaspoon fenugreek powder
- 4 tablespoons clear vinegar
- 1 tablespoon balsamic vinegar (original recipe calls for dark vinegar)
- 1 large brown onion, finely sliced
- 5 garlic cloves, finely sliced
- 2 inch piece of ginger, cut into matchsticks
- 2 very ripe tomatoes, roughly chopped (original recipe calls for 3 tomatoes)
- 2 green chili, chopped (original recipe calls for 4 chili)
- 1 teaspoon brown sugar or jaggery
- Salt and pepper to taste
- 4 tablespoon oil
- Trim away excess fat from the pork and cut into 1 inch cubes. Try to remove the meat from the bone. Reserve the bone.
- Split open the cardamon pods and remove the seeds. Finely grind the cardamon seeds, peppercorns, dried chilies, cloves, cumin seeds, coriander seeds, turmeric, fenugreek powder and cinnamon powder in a spice grinder or mortal/pestle.
- In a large bowl, mix the ground spices together with both vinegar. Add the pork and mix thoroughly to coat well.
- Cover and marinade in the fridge for at least 3 hours.
- Heat up oil in a deep casserole over low heat. Add the onion and fry until lightly browned. Add the garlic, ginger, tomatoes, chili and stir well.
- Increase the heat to high and add the marinated pork meat. Stir fry for 3 to 5 minutes until slightly browned. Add 250ml water and any marinade liquid left to the casserole.
- Add the sugar/jaggery and pork bone.
- Reduce the heat, cover the casserole tightly and simmer for 1 to 1 1/2 hour, stirring occasionally until the meat is very tender. If the sauce becomes too thick or start to burn on the bottom, add 1-2 tablespoon of water and stir well.
- Discard the bone before serving. Season with salt and pepper to taste.
I did take a note that the color of Pork Vindaloo wasn’t as dark as the picture shown on the recipe book. I suspect this was because I substituted dark vinegar with balsamic vinegar. Will retry again next time with exact ingredients