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    Pork in Spicy Cayenne Sauce (Vindaloo)


    Source of Recipe


    Sunday_Dinner@yahoogroups.com

    1 1/2 pounds boneless pork shoulder or leg

    Marinade:

    1 tablespoon coriander seeds
    1 teaspoon cumin seeds
    2 teaspoons mustard seeds
    10 dry red chili peppers
    1 teaspoon turmeric
    1/3 cup coconut or red wine vinegar
    1 tablespoon minced garlic
    5 tablespoons mustard oil or olive oil
    one 3 inch cinnamon stick
    6 whole cloves
    1 cup finely chopped onions
    1 tablespoon grated or crushed fresh ginger
    1 tablespoon paprika
    1 teaspoon palm sugar or maple syrup
    1 cup water
    coarse salt



    Trim all visible fat off the pork and cut into 1-inch cubes and place
    in a bowl.

    Combine coriander, cumin, mustard and chilies, grind into a fine
    powder and transfer into a measuring cup. Add turmeric, vinegar and
    garlic and mix. Pour the marinade over the pork and rub well. Cover
    and refrigerate overnight.

    Heat the oil in a large heavy-bottomed pan over medium-high heat until
    hot. Add the cinnamon, cloves, onions and ginger. Cook until the
    onions are very soft - do not let them brown - about 5 minutes. Remove
    pork from the refrigerator and drain, reserving the liquid. Add pork
    to the onion mixture and cook until the meat is lightly seared. Add
    paprika, palm sugar, water, salt and the reserved liquid and bring the
    contents to a boil. Simmer pork for 1 1/2 hours or until very tender.
    Serve vindaloo with plain or coconut rice.

    Makes 4 servings



 

 

 


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