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Pork Vindaloo
By : Mariena DsouzaMethod
- Apply the ground masala to the pork pieces and set aside for 4 - 5 Hours to marinate or more if possible. The more, better.
- Heat oil add onions and salt to taste and fry till the onions and cooked, translucent and about to turn brown.
- Add ginger, garlic & chillies and fry for one minute. Add pork with all the marinate and fry stirring continuously.
- Cover and cook stirring occasionally, as the pork should not stick to the bottom of the vessel.
- If necessary, add1/4 cup of water. Usually it is not required as pork meat leaves it own soup while cooking.
- It tastes best when made a day or two before and improves with time older it gets. It has an refrigerator life of one week.
- Taste best when hot and served with simple bread or pulao of your choice.
Ingredients:
1 Kg. Pork (Boneless) cubed as desired and washed
1 Kg. Onions Sliced Finely
5 - 6 Tblsp oil
9 - 10 Slit Green Chillies
1 Pod Garlic Chopped
2 inches Ginger Chopped
Salt to taste
1 Kg. Pork (Boneless) cubed as desired and washed
1 Kg. Onions Sliced Finely
5 - 6 Tblsp oil
9 - 10 Slit Green Chillies
1 Pod Garlic Chopped
2 inches Ginger Chopped
Salt to taste
For Vindaloo Paste : (grind very fine)
