Best Vindaloo Pork.
I woke this morning before 5 to a rowdy song from our resident mockingbird who sits like a sentinel on our front gate. I crept out of bed, dressed and brushed my teeth and took a long walk around the neighborhood in the delicious cool air. This coolness is unusual this time of year and will be gone in the blink of an eye, giving way to the hot desert summer and sultry nights where the stars shine like jewels in the inky sky; and sleeping outside is a most magical experience, when connecting with mother moon who bestows her milky energy upon us.
Best Vindaloo Pork, I thought to myself as I walked the quiet streets. I have some pork shoulder in the freezer I can pull out, we’ll invite a friend for dinner. I love to make curry paste myself. It’s easier then you think. Just prep everything before you start. It’s well worth it and tastes so much richer and aromatic than from any jar you’ll find at the store.
The aroma of fragrant roasted cloves and bay leaves fills the house when I get home and start cooking. It stirs Bill from slumber. The paste is sharp and fiery from the fresh hot chiles, ginger and garlic. I grind them together with all the other spices, adding vinegar and lemon juice for that tart sour taste of Vindaloo.
After an Indian dinner at home, the scent of spice fills the house for days, lingering like a tormented lover who can’t bear to leave. I introduced my sweet Bill to Indian cuisine when we met and he slowly developed a taste for it. Now he makes great naan bread to accompany our curries.
Traveling to India is in the cards for me. Now if only Bill felt the same way, we’d already be there!
What you need – Vindaloo Pork
- 2 pound of pork shoulder,
- 4 Tbs coconut oil or ghee
- 4 cloves of garlic
- 2 hot red chilies
- 2 hot green chilies
- 1 Tablespoon ground cumin
- 2 Tablespoon ground coriander
- 1 Tbs black peppercorns ground
- 1 teasp turmeric
- 5 cloves
- 5 cardamons
- 2 bay leaves
- 2 Tablespoon white vinegar or cider vinegar
- 1 lemon
- 1-2 large onion sliced thinly
- 2 inch piece of fresh ginger peeled and sliced thin
- 3/4 pint boiling water
- 1 Tbsp garam masala
- 1 teasp salt
prep time 10 mins
- For spice roasting: preheat the oven or toaster oven to 400deg
- Trim excess fat of pork and cut into 1 1/2 inch cubes
- heat the oil in heavy saucepan and seal the meat on all sides
- lift out with slotted spoon and set aside
Make the Vindaloo paste:
- roast the bay leaves and cloves in the hot oven or toaster oven for 15 minutes
- meanwhile top and tail the chilies, peel the garlic and put with the chilies in a pestle and mortar or spice blender.
- add coriander, cumin, black pepper and turmeric and grind it all together then put into a bowl.
- Remove the cardamon seeds from its pod and grind them with the roasted bay leaves and cloves.
- Add to the garlic spice paste and mix well
- add the vinegar and the juice of the lemon
- mix the paste with the cubed pork and coat well.
- heat a drop of oil in the pan and add the sliced onion and fry till it begins to soften
- add the ginger and fry for 2 mins
- add the pork with the paste and fry for 5 mins
- pour in the boiling water bring to boil then transfer pot into the 350º oven and cook for 1 1/2 hours till meat is tender
- then add the garam masala and salt and stir in well and continue to simmer for about 15 mins.