Pork Vindaloo

This Goan dish is so well known that it appears on many menus around the world.  I was delighted to find that even Emeril Lagasse has provided a recipe for vindaloo on the Food Network.  The  pungency and acidity lend to the unique flavor of this dish, and has become a popular Goan pork dish recreated internationally for discerning palates.

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Ingredients

3 1/2 pounds pork cut into 3/4 inch cubes
1 large onion or 2 medium onions chopped roughly
1 inch piece ginger minced
2 1/2 heaped teaspoons of fresh garlic minced
2 heaped teaspoons ground coriander
1 level teaspoon turmeric
1/2 cup tomato paste

For the Vidaloo Masala
2 teaspoons full ground geera
1 teaspoon chilly powder (hot)
2 heaped teaspoons red paprika
1 level teaspoon ground pepper
12 cardamon pods - peeled and ground
1 level teaspoon cinnamon
1 teaspoon ground mustard
1 level teaspoon ground methi
1 heaped teaspoon salt
1 teaspoon jaggery or palm sugar
About 1/4 cup red wine vinegar or Goa vinegar

Method

Add some  salt to the pork and leave aside

 Put all the ground vindaloo masala in a glass bowl

Add the vinegar to make a smooth paste

Add the vindaloo paste to the meat and mix well.  Leave to marinade for a few hours or overnight

 When you are ready to cook the meat.  Keep all the remaining ingredients ready.

Add 3 - 4 tablespoons of oil to a non stick pan .  When hot add the onions and cook for a few minutes until the onion starts to soften.

Now add the ginger and garlic and continue to cook for another 3 -4 minutes

 Add the coriander/turmeric

Stir for a few minutes

Add the tomato paste and cook for a few minutes until everything is well blended and fragrant.

Now add the pork to the pan and stir well.  Turn over with a rubber spatula till all the meat is coated with the tomato mixture.  Cook on medium heat for  five minutes adding a little water if it dries.  When the meat is almost cooked add a little more water to form a thick gravy, and simmer for 5 - 10 minutes on a low heat.  Check if more salt or vinegar needs to be added.