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DEREK HENDERSON

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.