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Goan Pork Vindaloo

Ingredients:

  • 300 grams pork, in bite sized pieces
  • 1 1/2 tsp salt
  • 2 tbsp sesame / peanut oil
  • 1/2 cup minced onion
  • 2 tbsp rice vinegar
  • 1/4 cup sake, vodka or Chinese rice wine
  • 5 dried red chilies
  • 1/4 tsp black peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1 clove
  • 1/2 tsp ground cinnamon
  • 1 tbsp minced garlic
  • 2 tbsp minced ginger
  • 2 tbsp rice vinegar
  • 1/2 tsp sugar
Submitted by: Abby 2 March 2015

A fragrant warming curry for the cooler evenings that are sneaking up on us

Prep time:
1 hour
Cooking time:
35 minutes
Serves:
4
Rating:

Method:

Mix above spices into a paste, starting with the whole seeds. Add the sugar at the end, then coat the meat, cover and refrigerate 4-12 (or in our case close to 48) hours.

Heat the oil, adding the meat and stir-frying for 5 minutes until it has changed colour. Add the onion and stir-fry for 2-3 minutes. Add the sake and bring to a boil briefly, then cover and reduce to a vigorous simmer. Cook for 10 minutes until the onion is very soft and the meat is tender.


Serve with rice and a mild side dish.

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