Cookbook Challenge 2.0 – Pork Vindaloo November 26, 2009

This recipe is adapted from “Asian Flavors of Jean-Georges” by Jean-Georges Vongerichten.

I don’t normally cook Indian curries, most of the time it is either Indo,Thai or Jap curries and it’s also interesting that this curries use vinegar. The recipe called for red wine vinegar however I used plum vinegar instead (dont think this is a right move because it has really high salt content ). Strange things is my pork vindaloo taste abit like beef rendang ha ha ha

Pork Vindaloo

Ingredients

• 500g pork cubes
• 1 diced red onion
• pinch of ground clove
• 1 cardamom pod
• 1/2 cinnamon stick
• 2 cup water
• garnish: basil, sliced garlic

Paste

• 3 garlic cloves
• 2cm fresh ginger
• 1 red chilli
• 1/4 cup red wine vinegar
• 1/2 tbsp cumin seeds
• 1/2 tbsp paprika
• pinch of black pepper

Preparations

• use mortar/food processor to prepare paste and then marinate pork for at least 1 hour
• heat claypot with oil add cardamom, clove and cinnamon stir until fragrant for 30second. Add onion and cook until soft about 3-4 minutes
• add pork and its marinade then bring to a boil, add 2 cup of water and simmer for 1.5 hours, at this time pork should be soft and tender and the sauce would have thicken
• garnish pork vindaloo with sliced garlic and basil. ready to server

Enjoy

Arale79