Pork Vindaloo Recipe

Pork Vindaloo Recipe

(Pork vinegared curry recipe brought to Singapore from Goa)

1 kg (2 lb) marbled pork, cut into pieces

2 tablespoons oil, butter or ghee

1 teaspoon mustard seeds

1 large onion, peeled and chopped

1 tablespoon cumin powder

½ teaspoon nutmeg powder

1 tablespoon mustard powder

1 cinnamon stick

4 cloves

4 cardamoms

1 tablespoon salt or to taste

Blend together:

8 dried chilies, softened first in hot water

5 cloves garlic, peeled

1 thumb-sized piece of ginger

1 cup vinegar

Method:

Blend softened chilies, garlic and ginger in a blender together with the vinegar.  Add powdered spices to the mixture in a bowl.  Rub spice paste into pork pieces.  Heat oil in an acid-resistant pot like enamel or Corning ware.  Fry mustard seeds until they pop.  Add onion and fry over medium heat till soft and fragrant.  Add pork pieces, together with the blended spice paste, the whole spices and brown.  Moisten with a cup of water.  Season with salt.  Turn down heat and simmer until pork is cooked.  Taste to adjust seasoning, adding 1 tablespoon sugar if desired.