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    Malaysian Eurasian Pork Vindaloo

        INGREDIENTS :

  • 2 lb pork, cut into 1 to 2 " cubes
  • 2-3 med potatoes, quartered
  • 3 tbsp vegetable oil
  • 2 tbsp or to taste, chili powder
  • 1 tsp mustard seeds
  • 2 tbsp wine vinegar
  • 1-2 cups water
  • 4 curry leaves [optional]
  • 2 tbsp fresh ginger
  • 4 cloves garlic
  • 4 tbsp or to taste, chili paste
  • 2 tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp cardamom seeds
  • 6 black peppercorns
  • 2 inch cinnamon stick
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
        [Items in red to be ground or blended]
 
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        To Prepare :

  • Using a mortar & pestle or blender, grind ginger, garlic, chili paste, turmeric, cardamom, salt, peppercorn, cinnamon, coriander and cumin seeds into a paste
  • In a non-reactive bowl, add wine vinegar, ground paste, chili powder, add pork and mix well to coat
  • Allow to marinate at least 2 hrs - best overnight in the refrigerator
  • In a wok or pot, heat oil, add mustard seeds, fry till they start to pop [take caution of hot oil that may splatter]
  • Add the marinated pork, stir-fry 10 mins on high, add water, bring to a boil
  • Reduce heat to med, simmer covered for 25-35 mins, stir occasionally, add a little water if it starts to dry up too much
  • Serve with bread, Roti or steamed rice

Variation : Substitute pork with a whole cut-up chicken; or parts such as legs & thighs to make Chicken Vindaloo.

 

 
 

 

 
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