Originally posted by Gun Grape
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It's been 6 months I didn't eat pork. Talking about pork, the Portuguese used to make Pork Vin-d-ahlu, and the Goans adopted it as Vin-d-aloo. Ahlu in Portuguese stands for garlic, and aloo in India means potato. So the Goan version has potato cubes in it, while I don't put potato in my version.
Ingredients:
#1. 1/2kg pork (curry cut pieces)
#2. Vin, as in Vinegar, half a cup. Normal vinegar, nothing fancy.
#3. Freshly made ginger+garlic paste
#4. Garlic, thinly sliced, or if the pieces are small then there's no need to slice them. Do, remember this is a dish where garlic is as important as the pork.
#5. Spices - Chilli powder, tumeric powder, coriander powder, cumin powder. A small tablespoon of each would do. 2 tbps of the chilli powder for color and a little heat.
#6. Slit green chillies for more heat. Leave it if you can't handle heat.
#7. Thinly sliced raw onions. 2 medium sized should be okay.
Marination:
Take a big bowl and put the pork in it. Add the spices, ginger-garlic paste, slit green chillies, garlic (thinly sliced), and half a cup of vinegar. Mix them with your hand. Remember, do not add excess vinegar. The use of vinegar is to tenderize the meat, and add flavour, and it should be used just enough so that the spices and meat get marinated well enough to stick together.
Let it rest on the fridge for a minimum of 12 hours.
Recipe:
Take the marinated pork out of the fridge 1 hour prior to cooking.
#1. Add mustard oil in a Kadai. Kadai is an Indian cooking piece, that looks much like a wok, but is thicker. Google it.
#2. When the oil is nice and hot, add cinnamon (3 inch pieces), cardamom (4-5 large green ones), cloves (2-3), 2 dry bay leaves. Let it fry for a minute. Then, add the sliced onions and fry till it becomes pinkish/translucent.
#3. Add the marinated pork along with the spices etc, in the Kadai in full heat.
#4. Stir the pork with a spatula. Keep stirring it in high heat for about 7-8 mins, at an interval of 2 mins. Lower the heat to medium. Keep stirring at regular intervals of 4-5 mins.
** Always fry the meat well with the masalas. The taste will surprise you.**
#5. Keep frying. Total frying time should be 30-40 mins. Do remember that stirring is also necessary so that the spices don't get stuck in the bottom of the Kadai and to keep it from burning.
Add a little water, if you can't follow directions and your pork has got stuck at the bottom.
#6. Transfer the fried pork into a pressure cooker.
#7. Add 4 cups of water into the cooker.
#8. Close the lid and let it cook. Stop it, when the cooker blows 2 whistles. (Now this depends on the quality of meat. For pork found in India, I use 16-18 whistles, for the pork you guys get in your markets, 2 whistles should be enough. If not, you can close the lid and cook again.)
Enjoy with white rice.
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