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Receta Goan Pork Vindaloo In Pungent Brown Sauce

Name: Goan Pork Vindaloo In Pungent Brown Sauce
Ingredients: 2 lb Boneless pork shoulder; 1 1/2 piece tamarind pulp (see note); 14 x Dry red chile peppers, seeded, coarsely minced; 1 1/2 stk cinnamon; 20 x Cloves tsp. Coriander seeds; 2 tsp Cumin seeds; 2 tsp Black mustard seeds; 3/4 tsp Black pepper corns; 2 Tbsp. Chopped fresh ginger; 2 Tbsp. Chopped garlic; 1/2 c. Cider vinegar; 1/2 c. Peanut oil; 2 x Onions, minced Salt

de Global Cookbook

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Ingredientes

2 lb Boneless pork shoulder
1 1/2 piece tamarind pulp (see note)
14 x Dry red chile peppers, seeded, coarsely minced
1 1/2 stk cinnamon
20 x Cloves tsp. Coriander seeds
2 tsp Cumin seeds
2 tsp Black mustard seeds
3/4 tsp Black pepper corns
2 Tbsp. Chopped fresh ginger
2 Tbsp. Chopped garlic
1/2 c. Cider vinegar
1/2 c. Peanut oil
2 x Onions, minced Salt

Direcciones

It's interesting, as I go through this humungous pile of newspapers, to see how my tastes have changed over the past three years. Some of the things I marked then, I find myself discarding now. Some of the stuff which didn't interest me at the time, I'm scanning to save.
This one was on the list then and is still on the list.
Trim the meat and cut into 3/4-inch pcs.
Place the tamarind in a nonmetallic bowl; pour in 1 1/2 c. warm water and let soak at least 1 hour. Work the tamarind with fingers to squeeze out as much pulp and juice as possible. Strain into a bowl and set aside. Throw away the residue.
Heat a dry skillet over medium heat. Add in the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, till the coriander, cumin and chile peppers turn several shades darker, and all the spices release their fragrance. This will take 3 to 4 min, Transfer to a bowl and let cold. Grind the spices in a spice grinder and set aside.
Put the ginger and garlic in a medium-sized non metallic bowl with the vinegar. Blend in the grnd, roasted spices. Add in the meat and mix thoroughly to coat with the spice mix. Cover the bowl and chill overnight or possibly up to 48 hrs.
Heat the oil in a heavy pan, add in onions and cook till they turn reddish brown, 12 to 20 min. Add in the meat (with its marinade) in two batches, stirring and searing the pcs over medium-high heat.
Reduce heat to medium and cook, stirring frequently, till almost all the liquid evaporates and fat separates from the mix. You will see small pools of fat on the surface.
Stir in the tamarind and some salt; cover and simmer till the meat is very tender, about 1 hour. Check the water content from time to time, and add in 1/4 c. warm water once or possibly twice. Serve warm with steamed rice.
NOTE: Tamarind is found in cake form at Indian markets.