Shikar vindaloo

Shikar vindaloo

Pork vindaloo

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Because of the high acid content of this recipe, cook it in an earthenware, enamel or stainless steel (non-reactive) vessel. Choose a cut of meat that suits your preference. Belly will be the fattiest.

Ingredients

Quantity Ingredient
1kg pork neck, belly or scotch fillet
6-8 large dried red chillies
250ml vinegar
2 teaspoons fresh ginger, finely chopped
7 garlic cloves
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated
2 teaspoons salt
2-3 tablespoons ghee or oil
2 onions, finely chopped
1 tablespoon soft brown sugar, (optional)

Method

  1. Trim the pork of any excess fat and cut into large cubes.
  2. Soak the chillies in the vinegar for 10 minutes. Any kind of vinegar may be used, but if using double-strength cider vinegar dilute with an equal quantity of water. (Ideally, use coconut vinegar, which gives the correct flavour.)
  3. Put the chillies and vinegar, ginger and garlic into a food processor and process until smooth. Stir through the ground spices and salt. Add the pork and toss to coat. Set aside to marinate for at least 2 hours.
  4. Heat the ghee in a large heavy-based frying pan over medium heat. Add the onion and cook until soft and all the liquid from the onion has evaporated and the oil comes out. Drain the meat and add to the pan, turning often until the meat changes colour, then add the marinade, cover, and simmer over low heat until the meat is well cooked, about 1½ hours. Stir in the sugar, if using. Serve hot with rice and accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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