This recipe is for Stephanie D at work. She has been working really hard at losing some weight and getting in better shape (I know she means wants to “get fit” as she has a great figure) eventually I will get her to join Crossfit, I think she would love the challenge of it. Today was our weigh in day for the group at work that in a weight loss challenge. I am proud to say that I just edged Steph out for the weekly pot. The wheat/gluten-free diet was a success. I have also decided to enter work’s “Biggest Loser” 10 week challenge.

Stephanie asked me what I brought in to work the other day that smelled wonderful. I explained that it was Pork Vindaloo, a delicious recipe that has many variations depending on the person who is cooking it and the region, but the basics are the same. My friends from India provided me with one recipe and I have a slightly different version. Adjust some of the seasoning and make it your own way. That’s the beauty of cooking it yourself. Here is my take:

PORK VINDALOO

Ingredient List

1 kg Pork (deboned) cut into cubes

4 tbsp ghee or a good oil

5 garlic cloves finely chopped

2 onions

1 tsp turmeric

1/2 tsp chili powder

1/2 tsp tomato paste

3 tomatoes chopped

3 tbsp wine or cider vinegar

salt and a pinch of crushed peppercorns (add more if desired)

1 tbsp of cilantro leaves

Vindaloo ingredients

The Pork and marinade/paste

The pork and marinade paste

 

 

 

 

 

 

 

 

 

 

SPICE PASTE:

1 tsp cumin seeds

4 cardamom pods

4 cloves

1 inch piece of a cinnamon stick

5 black peppercorns

1 green chile, chopped (Steph this will not be hot with it in the mix)

1 inch piece of ginger root, chopped

4 garlic cloves

3 tbsp lemon juice

Spice Paste – Marinade

Spice paste – Marinade pounded in the mortar

 

 

 

 

 

 

 

 

 

 

METHOD

Make spice paste – grind cumin seeds, cardamom pods, cloves, cinnamon stick, and peppercorn to a fine powder if you have a clean coffee grinder that would be perfect – I use my stone mortar and just pound the crap out everything. Its good therapy 🙂 Blend all that with the green chili, ginger, garlic and lemon juice in a food processor to make a fine paste.

Mix the pork with the paste in a large bowl. Place in a ZipLock bag, take out the air, and let marinate for at least 1.5 hours in the fridge.

Heat the oil  in a very large frying pan/wok. Add the garlic and saute for 1 minute. Add the onions and cook until they are golden, stirring occasionally. Add the turmeric, chili powder, tomato paste, chopped tomatoes, and vinegar and stir well.

Almost ready for the pork

Almost ready for the pork

 

 

 

 

 

 

 

 

 

 

Add the marinated pork and salt to taste. Cook for 10 minutes, stirring occasionally. Pour in one cup water and bring to a boil, then reduce the heat and simmer for 30-45 minutes or until pork is cooked through and the sauce is thick.

Looks like a mess – but tastes great – need to learn to take a picture better

 

 

 

 

 

 

 

 

 

 

 

Add the black pepper, then serve hot and garnish with the chopped cilantro leaves.

 

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