Pork in garlic and vinegar

Name: Pork in garlic and vinegar
Yield: Serves 4
Cuisine: India
Ingredients: 120 ml/4fl oz/½ cup cider vinegar; 15 ml/1 tbsp tamarind juice or lime juice; 25 g/1 oz fresh root ginger, roughly chopped; 25 g/1 oz garlic, chopped; 2–6 dried red chillies; 8–10 black peppercorns; 5 cm/2 in piece of cinnamon stick, broken up; seeds of 2 black cardamom pods; 1 blade of mace; 5 ml/1 tsp cumin seeds; 15 ml/1 tbsp tamarind juice or lime juice; 6 cloves; 5 ml/1 tsp coriander seeds; 5 ml/1 tsp soft dark brown sugar; 5 ml/1 tsp salt, or to taste; plain (all-purpose) flour or Indian bread, to serve; plain (all-purpose) flour or Indian bread, to serve; 675 g/1½lb pork leg steaks, cut into 2.5cm/1 in cubes; 1.25 ml/½ tsp fenugreek seeds; 2 large onions, finely chopped; 60 ml/4 tbsp sunflower oil; 10 ml/2 tsp sunflower or vegetable oil; 10 ml/2 tsp sunflower or vegetable oil; 8–10 curry leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Vindaloo is Goa’s signature dish, first introduced by Portuguese traders who took pork preserved in vinegar (vin) and garlic (alhoo) with them on their long voyages to India. More than just the fiery-hot taste its reputation suggests, Vindaloo presents a well-rounded, spicy and enjoyable dish.

Ingredients

2–6 dried red chillies
25 g/1 oz fresh root ginger, roughly chopped

Asia
India
Goa
Main course

Method

Soak the chillies in hot water for about 10–15 minutes, until softened. Put them into a blender or food processor along with the ginger, garlic, vinegar and tamarind or lime juice. Blend the ingredients until they make up a smooth purée.