Made a delicious Pork Vindaloo and beans and coconut ala Nityan today for family lunch at home, marinated for a day and cooked for 3 hours...feeling very lazy so will post tomorrow, some pictures for now. Love
Pork Vindaloo
1 kg Pork with fat and no skin ( leg )
1/2 kg lean pork
3-4 spoons vinegar (any white or Goa vinegar)
2 large onions (mash/ pulp)
1 whole pod garlic
Nice large piece of Ginger
grind ginger and garlic together in to a paste
1 teaspoon zeera powder
1 teaspoon turmeric
1 and a half teaspoon chilli powder ( i used a mix of kashmiri mirchi and normal sabut red mirchi ,freshly ground )
11/2 -2 teaspoon sugar
1 1/2 teaspoon salt
Clean pork and marinate with all the above ingredients, mix nicely and let it sit in the fridge for 12-24-48 hours! ( I did 24)
Put Pork in to a large non stick type cooking vessel on the small flame on simmer for an hour, no oil required (the fat will more than compensate!) you will find water has been released, half cover and let it cook for another 30 to 40 mins . Check salt/ vinegar/ red chilli levels and add if needed. after and hour and a half of cooking add
1 1/2 inch piece of Cinnamon
15-20 pepper corns
5-8 cloves
For the next hour slowly stir the meat, the gravy will thicken, take it off the fire when you see the right consistency. It has a thick small amount of gravy . So total cooking time is 2 and a half to three hours. very simple and highly satisfying, thanks Nityan for this superb discovery! It can be mopped up with bread/ pao's/ sannas!
and for the Beans;
Take Half a kilo French beans, chop really fine after removing the strings etc
Half a grated coconut (or a large heaped handful)
Heat a little oil in a kadhai and put in
1 Teaspoon Black urad dal ( which can be soaked for 10 -15 min to soften)
1 Teaspoon Black mustard seeds
3 Broken red chilli's
a dash of hing if you want
Put in the copped beans and cook for 5 minutes on medium to low fire
mix in salt
Cover and cook for a few more minutes/ keep tasting to make sure the beans don't get overcooked, they should remain slightly crunchy
Close the gas and add the grated coconut and mix, that's it!
3 comments:
Please post the pork recipe.
please to post some of your deadly recipes as well...
I do one that is similar yet different. It's a Parsi recipe.
For the quantity of pork you have used, grind together 2 teaspoons of jeera, one tsp of pepper, sabud red chillies to taste, and one large roasted onion and some garlic pods according to taste (dry roast on a tawa) along with vinegar -- no water.
Marinate the pork in this mixture. Then in a little oil add chopped onions and tomatoes if you like it sharp and pungent and fry till soft. Be careful with the oil, just enough to fry on low heat. Add the pork and let it slow cook till tender, masala is fried and oil rises to the top. Garnish with coriander leaves and green chillies.
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