Flavourful and Aromatic Pork Indyal/ Vindaloo. The combination of spices and vinegar gives the pork a delicious tangy and spicy kick. Slow cooking enhance the flavours .
East Indian Vindaloo recipe 2
Ingredients
1 kilo 200 grams Boneless pork or 1 kilo Boneless pork
Clean and wash well. Add salt , turmeric powder and vinegar. Keep for 40 minutes and wash off well. Pat dry.
Ingredients for the Vindaloo masala
25 dry kashmiri Chillies { deseed the chillies}
1 teaspoon pepper corn
1 teaspoon cumin seeds
30 grams garlic cloves
1/4 cup white vinegar
Ingredients
1 and 1/2 teaspoon white vinegar
Salt to taste
2 teaspoon of good whiskey ( optional)
1/2 teaspoon turmeric powder
1 cup hot water
Method
Deseed the kashmiri Chillies and cut them into pieces. Soak the cumin seeds, turmeric powder , garlic cloves, pepper corn in vinegar and 1 cup hot water for 1 hour.
Grind this mixture into a smooth paste , using just enough water to help it blend.
Rub the ground masala into the pork and marinate for at least 8 hours ( preferably overnight) in the refrigerator.
Remove the pork from the fridge and allow it to come to room temperature.
Add just enough of water to the marinated pork and bring it to a boil over high heat.
Once it starts boiling , lower the flame and let it cook slowly until almost done.
Add salt to taste if necessary . Stir in 1 and 1/2 tsp vinegar , and the whiskey. Cook until the pork is fully tender .
For the best flavour , allow the pork vindaloo to rest overnight in the refrigerator and serve it hot next day
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