Thursday, January 20, 2011

Recipe challenge - recipe #4

Bike Boy grabbed some diced pork out of the freezer the other night and requested that I "do something with it" the next day for our dinner. At around 4:00pm, I still hadn't given it any thought at all, but a quick Google led me to a simple recipe for pork Vindaloo.

It turned out to be a winner - the curry king himself pronounced it "very good". Here's the recipe, slightly modified by me:

1 tbs peanut oil
500g lean diced pork
1 smallish onion, sliced
1 tsp crushed garlic
2 tsp grated ginger
About 1/2 tsp crushed chilli (or more if you're adventurous)
1 tsp mustard seeds
2 tbs vindaloo paste
1 cup water
1 tbs brown vinegar

Heat half the oil in a large saucepan and cook pork in batches till browned. Remove to a plate. Add the remaining oil and onion, stirring for 3 minutes. Add garlic, ginger, chilli, mustard seeds and curry paste, cook for 2 minutes or so until mustard seeds pop.

Return pork to the saucepan with water and vinegar. Bring to the boil and simmer, covered, for 60 minutes or until pork is tender. Remove the lid and increase the heat until liquid is reduced by about two-thirds.

Bike Boy's suggestion: You could substitute a can of diced tomatoes for the water. The tomatoes add a nice acidity and help to tenderise the meat. Plus you get bonus veggies!

I served it up with raita (basically diced cucumber and natural yoghurt) and pappadums. We cook them in the toaster, no oil required, although it can be tricky to do it without them falling down the sides...

I totally forgot to take a photo. BAD blogger!

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