Pork Vindaloo For Leftover Pork
From sitbynellie 13 years ago
- 1 hour 15 minutes to make
- Serves 4
To many of us Brits, 'Vindaloo' means hot, hot, HOT; its reputation as a curry which requires a degree of masochism in consuming it, due to its eye-watering, fiery hot, chilli content, goes before it. In actual fact 'Vindaloo' comes from Goa, India, and the name derives from a Portuguese dish, Carne de Vinha d' Alhos (my apologies if I have spelled it wrong), a meat dish made with wine and garlic. Read more Vindaloo is indeed a hot curry, but also piquant and aromatic through the addition of vinegar (instead of wine) and varied spices. I have adapted a couple of recipes I have had for ages, for use with leftover roast pork, and added a couple of twists of my own. Contrary to the usual recipes, I made this very mild, for although I am a chilli-head my husband is not. I served this over my foolproof plain fluffy Basmati rice, which is also described below. See less
Ingredients
- 1½- 1¾ lbs. leftover pork, or a little more if you have it, trimmed and cut into 1" cubes (I had roasted a large piece of boneless leg the night before) shopping list
- 2 tbsps. flour shopping list
- 2 tsps. ground cumin shopping list
- 1½ tsps. ground coriander shopping list
- 1½ tsps. turmeric shopping list
- ¾ tsp. ground cardamom shopping list
- ¼ tsp. ground cinnamon shopping list
- ½ tsp. salt shopping list
- ¼ tsp. black pepper shopping list
- a pinch of ground cloves shopping list
- 2-3 tbsps. neutral-flavoured oil such as groundnut shopping list
- 2 large onions, finely chopped shopping list
- 6-7 cloves garlic, minced shopping list
- 1 tbsp. ginger, minced shopping list
- ¼ tsp. cayenne pepper (you could add thinly-sliced chillis to your taste at this stage, if you wanted more heat) shopping list
- 1 tbsp. grainy mustard shopping list
- 2 tbsps. white vinegar (I used white wine vinegar as that’s what I had) shopping list
- 1 heaped tsp. brown sugar shopping list
- about 3-4 tbsps. butter or oil (I used soya margarine), more if necessary shopping list
- 2 cups chicken stock, and more to thin the sauce if need be shopping list
- 2 tbsps. white vinegar shopping list
- about half a 14-oz. can coconut milk (shake well before opening) shopping list
- a small can of pineapple slices (in juice, not syrup) shopping list
- 1½ cups uncooked basmati rice shopping list
- plenty of boiling water shopping list
How to make it
- Place the cubed pork in a large bowl. See Photo
- In a smaller bowl, combine the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, black pepper and cloves.
- Add the spice mixture little by little to the pork in the large bowl and toss, coating the meat well See Photo. Set aside.
- In a large, lidded pan, heat the oil.
- Add the onions, stir until they are well heated and coated with oil, fry gently for a few minutes and then cover and cook on a low heat, stirring occasionally, for about 30-35 minutes until onions are soft but not browned See Photo. Turn up the heat a little, uncover, and cook more briskly, stirring a lot, until the onions start to take on a golden colour, about 15 minutes. Be careful not to burn.
- Add the garlic, ginger and cayenne (or sliced chillis), turn down the heat a little, and cook gently for about 10 minutes until the ginger and garlic smell fragrant See Photo.
- Add the mustard, vinegar and sugar and stir well.
- Put another pan on the stove and put in the butter or oil. Heat well, and add the floured and spiced meat.
- Stir well until the meat is coated with oil or butter and starts to fry See Photo. Stir about well for about 5 minutes, then add the fried meat to the onion mixture and stir well to combine. See Photo
- Turn up the heat and stir in the chicken stock and vinegar See Photo. Bring to the boil, stirring. The sauce will begin to thicken immediately. Cook gently until the meat is thoroughly heated through, and the spices and flour are cooked, about 10-15 minutes.
- Add the coconut milk, 1-2 tbsps. juice from the pineapple can, and more chicken stock if necessary to thin out the sauce to a nice consistency. See Photo
- During the last period while the dish is finishing off, put the rice in a medium-sized pot, covered with plenty of boiling water. Bring back to the boil, then cover and simmer the rice for 10 ½ minutes. Add more water if necessary to keep the rice covered.
- Put another kettle on to boil while the rice is cooking. Also, preheat the oven to Gas Mark ¼ or LOW, or the lowest setting you have. Put an ovenproof dish in to warm up, as well as your serving plates.
- Drain the rice in a sieve, rinse with the kettle of boiling water, and put the well-drained rice in the ovenproof dish. Place in the low oven for a few minutes to dry out a little - not too long! 3-4 minutes will do.. Fluff up the grains with a fork.
- Stir the curry well. Taste and adjust seasoning with salt and more cayenne if necessary. Serve with the plain boiled Basmati rice, a slice of pineapple, and vegetables of choice.
The cubed cooked pork
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The pork covered with spices
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Soften the onions
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Add the garlic and ginger etc
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Fry the floured and spiced pork
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Add meat to the onion mixture
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Add the stock
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Add coconut milk
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