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DEREK HENDERSON
Derek
is an author, Buddhist, cook, music lover, photographer &
traveller
Pork
Vindaloo - a spicy pork dish from Goa in India
INGREDIENTS
1lb belly pork,
skinned, de-boned and cut into cubes
14oz fresh or
canned tomatoes, chopped
1 large red onion
3 cloves garlic
½tsp
turmeric
1in ginger root
4tbsp white
vinegar
Salt
½tsp
turmeric
2tbsp mustard oil
SPICE MIXTURE
2tsp mustard seeds
1tsp cumin seeds
4 cloves
1in cinnamon stick
8 black
peppercorns
GARNISH
Coriander leaves,
chopped
PREPARATION
Dry
roast spices, except mustard
seeds, until aromatic and then grind. Peel and roughly chop
onion, garlic and ginger.
METHOD
Blend or
food-process the onions, garlic, ginger, spice mixture, turmeric and
vinegar to a smooth paste. Mix the meat well into the paste and leave
to marinade for at least an hour, or overnight in
refrigerator. Drain the meat, reserving
the marinate. Heat oil in a heavy bottomed pan until smoking,
then allow to cool somewhat. Add mustard seeds, cover, and cook until
they start popping. Add the meat and fry to brown it well. Add
tomatoes, marinate and salt, mixing well. Bring to boil and
simmer, stirring occasionally, for 45 minutes or until the meat is
cooked, and a rich sauce results. Garnish and serve with boiled rice.
©Derek
Henderson 2016 All rights reserved No material may be
reproduced without prior permission