Pork Vindaloo is a popular Indian dish. So anyway, when I was in Malaysia, I rarely came across Indian restaurants having pork in their menu. So, when I saw this Pork Vindaloo recipe I knew I had to try it. I have only eaten Lamb Vindaloo before so I wondered how would a white meat taste in this tangy and spicy curry.
Pork Vindaloo Ingredients: pork leg on the bone, cardamom pods, black peppercorns, dried chilies, cloves, cumin seeds, turmeric, coriander seeds, cinnamon powder, fenugreek powder, vinegar and balsamic vinegar, brown onion, garlic, ginger, tomatoes, green chili, brown sugar, salt, oil.
Trim away excess fat from the pork and cut into 1-inch cubes. Try to remove the meat from the bone. Reserve the bone.
Split open the cardamom pods and remove the seeds. Finely grind the cardamom seeds, peppercorns, dried chilies, cloves, cumin seeds, coriander seeds, turmeric, fenugreek powder and cinnamon powder in a spice grinder or mortar.
In a large bowl, mix the ground spices together with both vinegar. Add the pork and mix thoroughly to coat well. Cover and marinate Pork Vindaloo in the fridge for at least 3 hours.
Heat up oil in a deep casserole over low heat. Add the onion and fry until lightly browned. Add the garlic, ginger, tomatoes, chili and stir well. Increase the heat to high and add the marinated pork meat. Stir fry for 3 to 5 minutes until slightly browned. Add 250ml water and any marinade liquid left to the casserole.
Add the sugar/jaggery and pork bone. Reduce the heat, cover the casserole tightly and simmer for 1 to 1 1/2 hour, stirring occasionally until the meat is very tender. If the sauce becomes too thick or starts to burn on the bottom, add 1-2 tablespoons of water and stir well. Season Pork Vindaloo with salt to taste.