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Cheeky Porky Vindaloo

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Joined: 22 Apr 2003
Posts: 338
Location: Tropical Queensland, Australia

PostPosted: Thu May 29, 2003 1:49 pm    Post subject: Cheeky Porky Vindaloo Reply with quote

Cheeky Porky Vindaloo

This is one of my favourite firey curry dishes. I used pork cuts from leg steaks for this classic traditional Goan receipe. Portuguese/Spainish missionaries introduced vinegar to this West Indian state to keep the meats last bit longer and add a "special sensational tang" for curries Wink

You need:

2 teaspoons of Cumin seeds
2 teaspoons of Garam masala
1 Tablespoon of greated ginger
6 gloves of garlic, crushed well.
8 small red "birdeye's" chillies, finely chopped, otherwise remove the seeds for milder curry, as the seeds is often the source of the "chilli heat" Wink
1 tablespoon of white vinegar
1 tablespoon of tamarind concentrate
1 kg diced pork
4-5 tablespoons of CANNABUTTER
2 tablespoons of Ghee (or vegetable oil will do)
2 large onions (about 400grams) chopped
2 cinnamon sticks
6 cloves
2 teaspoons of plain flour
1 litre/4 cups of beef or chicken stock
8 curry leaves
25 grams of Jaggery (can use dark brown sugar instead)

Now what to do next:

* Cook the cummin and garam masala in large dry pan stirring until fragrant.

* Combine/mix cooled cummin mixture with garlic, ginger, chillies, vinegar, tamarind and pork in a large bowl, cover and store in fridge to marinate for least 2-4 hours.

* Heat the oil, in the same pan that you dry cooked the cummin mixture, cook the onions, cinnamon sticks and cloves, stirring until the onions are lightly browned.

* Add the pork mixture, cook and stir for 5 minutes or until the pork is browned lightly, then add the flour and stir.

* Add the stock, CANNABUTTER, curry leaves, stir and simmer covered for 30 mins approx.

* Remove the cover and simmer for other 30 mins or until the pork is nicely tender and the sauce has thickened, Add jaggery, stir until it's dissolved.

Serves 6-8

This can be made in a day ahead, can store in fridge for couple of days covered, or freeze for up to 3 months.

Be warned... this can be pretty firey hot for some inexperienced chilli eaters hehehe!

Otherwise you can add more chillies if you are a hardcore chilli lover Wink

Have a go with Indian meals! I love cooking cannabis in Indian dishes due the spices and stuff that prefectly mask the canna-aftertaste Wink And also the chillies can increase your heartbeat and blood circulation which also helps to get the THC effects in faster rate Wink

Expect to see fair bit of Indian receipes here in the future because I finally found my old notebook with approx 30 receipes that I learnt and written what my old boss from the Singaporean Armed Forces's Muslim Head Chef taught me!.

As the SAF were in Australia for couple of months and I was very lucky to get the chance to work with the Muslim Chef who specialised in Indian dishes.

As this was originally "Beef Vindaloo" as the Muslims don't eat pork products, but I changed to pork, and found it pretty tasty.

Can replace with lamb, chicken or beef.

Cheers from Down Under,
Urbanhog Cool
"Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime."
--Mark Twain, The Innocents Abroad (1869)
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