Goan type pork preparation

Hot and tangy, this iconic dish is from the heart of beautiful Goa on India's western coast. Eat it with plain boiled rice or Jeera Rice and a leafy green salad.

Ingredients:

• 1 kg pork cut into 1" cubes with all the fat removed
• 8 tbsps Vindaloo Masala paste
• 2 large onions chopped fine
• 1 tbsp ginger paste
• 1 tsp palm/brown sugar or maple syrup
• 2" stick of cinnamon
• 6 cloves
• 3 tbsps vegetable/canola/sunflower cooking oil
• Salt to taste
• Water

Preparation:

• Coat the pork well with the vindaloo masala paste. Allow it to marinate for a minimum of 24 hours.
• Heat the oil and fry the onions till golden. Add the ginger paste, cinnamon and cloves and fry for a minute.
• Add the palm sugar and stir well.
• Add the meat only (leave behind marinade paste/liquid for later) and brown well.
• Add the paste/liquid that the meat was marinated in, now. Add a cup of water and salt to taste.
• Stir well, reduce flame and cook till pork is tender.
• Serve with plain boiled rice or Jeera Rice.
• vindaloo masala paste
• This spicy Goan (Goa is on the western Indian coast) masala paste is typically used as the base in a pork curry but tastes just as good with chicken. This recipe makes enough Vindaloo paste to prepare a dish that serves 4.

  Ingredients:

  • 2 large onions chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp garam masala
  • 4 dry red chillies, toasted
  • 2 tsps coriander seeds, toasted
  • 1 tbsp cumin seeds, toasted
  • 6-8 black peppercorns
  • White vinegar

  Preparation:

  • Put all the ingredients except vinegar into a food processor.
  • Add the vinegar a little at a time, to grind the ingredients into a thick smooth paste.
  • Use immediately or store in a clean, dry container, in the refrigerator.
  • JEERA RICE
  • A tasty variation on plain boiled rice, this can be made two ways - by total absorption of water by the rice or by draining the water from it. The latter gets rid of all the starch and is therefore preferred for obvious reasons.

    Ingredients:

    • 1 cup Basmati rice (a long grain Indian rice)
    • 3 cups water
    • Salt to taste
    • 2 tbsps vegtable, sunflower or canola oil/ghee
    • 1 large onion chopped fine
    • 2 tsps cumin seeds
    • 1/2 cup water
    • Coriander leaves to garnish

    Preparation:

    • Wash the Basmati rice well in running water.
    • Add the 3 cups of water and salt to taste to the rice and set it up to boil.
    • Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.
    • In another pan, heat the oil/ghee till hot and add onions.
    • Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.
    • Now add the rice and stir well.
    • Add 1/2 a cup of water to the rice and cover.
    • Simmer till all the water dries up.
    • Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.