Home     About Us     Search     Contact Us 

  Indian Cuisine & Culture Made Easy in the United States

 
 

 

 

 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...

 

Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 

 

Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 

  more...

Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?

 

 New Service Launched ! Try It ! 

 Cooking Links

International Cooking Links

Indian Cooking Links

Viewer Recipe Sites

Add A Link 

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.egroups.com
Top

Goan Pork Vindaloo

Hot and Sour Pork

Vindaloo derives its name from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually pork, with wine or vinegar and garlic. 

Goa is a tiny state on the west coast of India. With its natural scenic beauty, attractive beaches, temples, unique architecture, feasts and festivals, Goa has an ideal tourist profile. Famous for its distinctive cuisine, Goa can boast of delicacies like the spicy 'sorpotel' and the ever popular Goan fish curry with rice but the Pork Vindaloo is the benchmark of Goan food. It is made without adding any water to the recipe.

For the Marinade

1 tablespoon Cumin seeds
teaspoon whole Cloves
teaspoon whole Black peppercorns
1 teaspoon Green Cardamom pods
2 teaspoons Black mustard seeds
1 teaspoon Turmeric
1 teaspoon Red Chili powder
1 teaspoon Ground cinnamon
1 Onion chopped
8 cloves Garlic chopped or 4 teaspoons garlic paste
1 inch Ginger chopped or 2 teaspoons ginger paste
6 dried Red chilies (use as desired for hotness)
1 tablespoon Ketchup

5 tablespoons Oil
8 fl oz Cider vinegar
3 lbs lean Pork, cubed

Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted. Grind all the marinade ingredients together in a blender using only cider vinegar to liquefy the mixture until it reaches a thick paste consistency. Pour spice paste over the pork and rub the mixture well into the meat. Cover and keep in the fridge overnight.

Heat the oil and fry the meat over a medium high heat until browned. Add the vinegar and cook for 5 minutes on high, reduce the heat and simmer gently for 45 mins - 1 hour, until the meat is tender. Serve hot with Jeera Rice.

 
 

 

Guest Book      Contact Us

Advertising Info    Disclaimer    Viewing Tips

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved

Top