Vindaloo

(PORK COOKED IN CHILLI-HOT AND SOUR SAUCE)

INGREDIENTS:
(SERVES 6-8)

1.5 KG PORK FILLET OR LEAN LEG MEAT, CUT INTO 1 CM CUBES
120 ML VEGETABLE OIL
3 LARGE RED OR WHITE ONIONS, FINELY SLICED
6 FRESH OR DRIED CURRY LEAVES, OPTIONAL
175 ML OR 900 ML HOT WATER
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
FOR THE MARINADE:
3 TBSP RED WINE VINEGAR
1 TSP SALT
1/2 TSP CHILLI POWDER
FOR THE PASTE:
4 SHALLOTS, CHOPPED
6-8 CLOVES GARLIC, CHOPPED
4-8 LARGE FRESH RED CHILLIES, DESEEDED AND CHOPPED
1 LARGE RED PEPPER, DESEEDED AND CHOPPED
2 CM PIECE OF PEELED FRESH GINGER,CHOPPED
1 TBSP CORIANDER SEEDS, ROUGHLY CRUSHED
2 TSP CUMIN SEEDS, ROUGHLY CRUSHED
1 CM PIECE OF CINNAMON STICK, ROUGHLY CRUSHED
1 TSP GRATED PALM SUGAR, OR BROWN SUGAR
2 TBSP DISTILLED WHITE VINEGAR
2 TBSP TAMARIND WATER

PROCEDURE:

1) MIX THE MARINADE INGREDIENTS TOGETHER. PUT THE CUBED PORK INTO A
BOWL AND RUB ALL OVER WITH THE MARINADE. LEAVE TO MARINATE FOR 10
MINUTES.

2) PUT ALL THE PASTE INGREDIENTS INTO A BLENDER AND BLEND UNTIL AS
SMOOTH AS POSSIBLE.

3) HEAT THE VEGETABLE OIL IN A WOK, ADD THE ONIONS AND FRY, STIRRING
FREQUENTLY, FOR 8-10 MINUTES. REMOVE FROM THE WOK WITH A SLOOTED
SPOON.

4) ADD THE MEAT TO THE WOK IN 3 OR 4 BATCHES AND FRY FOR 3 MINUTES PER
BATCH. REMOVE THE MEAT FROM THE WOK WITH A SLOTTED SPOON.

5) PUT THE ONIONS INTO A LARGE PAN. PLACE OVER A MEDIUM HEAT AND REHEAT,
STIRRING FOR A FEW SECONDS. ADD THE PASTE MIXTURE AND SIMMER,
STIRRING FREQUENTLY, FOR 8 MINUTES.

6) ADD THE MEAT AND THE CURRY LEAVES, IF USING,AND STIR WELL COATED.

7) IF USING PORK FILLET, ADD 175 ML HOT WATER. FOR LEG MEAT, ADD 900 ML
HOT WATER.

8) BRING TO THE BOIL, THEN COVER, AND SIMMER FOR 20 MINUTES FOR THE
FILLET, OR 1 HOUR AND 20 MINUTES FOR THE LEG MEAT. SEASON TO TASTE,
COOK UNCOVERED FOR 1 MINUTE MORE, THEN SERVE IMMEDIATELY.