Pork VindalooSubmitted by: ALJURGENS
IntroductionAdjust the heat by using between 1/4 teaspoon to 1 teaspoon cayenne pepper. Goans would use 4 teaspoons here. Adjust the heat by using between 1/4 teaspoon to 1 teaspoon cayenne pepper. Goans would use 4 teaspoons here.
1.5 tbsp grainy mustard
1.5 tsp ground cumin seed
1.5 tsp ground turmeric
1 tsp cayenne pepper
1 tsp salt
1 tsp red wine vinegar
3 tbsp canola oil
1 small onion(about 4 oz) peeled and cut into fine half rings
6 large cloves garlic, peeled and crushed to a pulp
1.25 pounds boned shoulder of pork, cut into 1-inch cubes
2/3 cup canned coconut milk, well stirred
1 cup water
Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 1 cup water. Cover and bring to a boil. Lower the heat to a simmer and cook for 60 to 70 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ALJURGENS.