DISH NAME : PORK VINDALOO

Preparation Time : 40 minutes

Cooking Time : 45 minutes

Description

Vindaloo is misinterpreted as a dish with potatoes and meat as 'aloo" is the hindi word for potatoes.
No water is used in the preparation of this dish. This dish can be kept for sometime as no water is used and also the fat in the pork helps to form a thin layer over the curry which prevents it from rotting. Vinegar is again a preservative.
Coconut vinegar is natural vinegar. This can be substituted with cider vinegar diluted with 1 part of water to 4 parts of vinegar.
Feni is a liquor made from cashews and is native to Goa, India.

Note

1) Pork should have some fat on it.
2) This is a very pungent dish. Reduce chilli according to taste.
3) If feni is not available, add brandy.
4) If water is not added, the dish will keep for a few days.
5)This dish tates better the next day.
6) The addition of sugar reduces the sourness of the vinegar.

Method

1) Soak garlic, red chillies,green chillies,pepper, ginger, cumin, cinnamon,clove & turmeric in vinegar for 30 minutes.Then grind to a paste.Add this to pork & marinate preferably overnight or for atleast 4 hours.
2) Heat oil & fry onions till golden brown. Add pork without the marinade & fry till it turns brown.
3) Then add marinade & salt & let pork cook till well done.
4) When pork is cooked, add sugar and feni. Let it come to a boil. Remove from fire.

Serving Suggestions

Serve with rice.