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Receta Traditional Pork Vindaloo

Name: Traditional Pork Vindaloo
Ingredients: 1 1/2 tsp Tamarind concentrate, (available in Indian and specialty food stores); 1/4 c. Warm water; 1/2 tsp Cumin seeds; 1/2 tsp Black mustard seeds; 1/2 tsp Coriander seeds; 2 x Curry leaves, (available in Indian and specialty food stores); 1 x 3 inch cinnamon stick; 1/2 tsp Peppercorns; 6 x Garlic cloves, halved; 2 med Fresh warm green chilies, seeded; 2 Tbsp. Minced ginger; 2 Tbsp. , plus 1/2 c. mustard oil (available in Indian and specialty food stores); 2 lb Boneless lean pork, cut in 1-inch cubes; 1/2 c. Thinly sliced onions; 1 1/2 tsp Grnd turmeric; 1/2 tsp Cracked fenugreek seeds; 2 tsp Indian chili pwdr; 1 1/2 tsp Grnd coriander; 1/2 tsp Salt; 1/2 c. Cider vinegar; 1/4 c. Water; Garnish: 1 c. finely-minced onions sauteed in 2 Tbsp. vegetable oil till crispy brown, 1/4 c. finely-minced fresh cilantro

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Ingredientes

1Â 1/2 tsp Tamarind concentrate, (available in Indian and specialty food stores)
1/4 c. Warm water
1/2 tsp Cumin seeds
1/2 tsp Black mustard seeds
1/2 tsp Coriander seeds
2 x Curry leaves, (available in Indian and specialty food stores)
1 x 3 inch cinnamon stick
1/2 tsp Peppercorns
6 x Garlic cloves, halved
2 med Fresh warm green chilies, seeded
2 Tbsp. Minced ginger
2 Tbsp. , plus 1/2 c. mustard oil (available in Indian and specialty food stores)
2 lb Boneless lean pork, cut in 1-inch cubes
1/2 c. Thinly sliced onions
1Â 1/2 tsp Grnd turmeric
1/2 tsp Cracked fenugreek seeds
2 tsp Indian chili pwdr
1Â 1/2 tsp Grnd coriander
1/2 tsp Salt
1/2 c. Cider vinegar
1/4 c. Water
Â Â Garnish: 1 c. finely-minced onions sauteed in 2 Tbsp. vegetable oil till crispy brown, 1/4 c. finely-minced fresh cilantro

Direcciones

In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add in cumin, mustard and coriander seeds; toast, stirring, till they begin to pop; transfer to a coffee or possibly spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine pwdr and add in to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add in 2 Tbsp. of the mustard oil and spiced tamarind mix; process till combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hrs at room temperature or possibly chill overnight.
In a large skillet heat remaining 1/2 c. mustard oil over medium-high heat. Add in onion and sautJ 10 min, or possibly till lightly browned. Add in turmeric, fenugreek, chili pwdr to taste, coriander and salt; cook, stirring constantly, 30 seconds till spices are fragrant. Reduce heat to medium and add in pork and marinade. Cook, turning pork often, 5 min. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hrs, or possibly till pork is very tender. Serve with rice, garnished with browned onions and cilantro.
Yield: 6 to 8 servings