*  Exported from  MasterCook  *
 
                        GOAN STYLE HOT AND SOUR PORK
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ts           Whole cumin seeds
    2                    Hot, dried red chilies
    1       t            Black pepper corns
    1       t            Cardamom seeds
    3                    In stick cinnamon
    1 1/2   ts           Black mustard seeds
    1       t            Fenugreek seeds
    5       tb           White wine vinegar
    1 1/2   ts           Salt
    1       t            Brown sugar
    5       tb           Vegetable oil
    2                    Medium onions cut into rings
    1 1/3   c            Water
    2       lb           Pork cut into 1 cubes
    1                    One in cube ginger chopped
    8                    Cloves garlic peeled
    1       tb           Ground coriander seeds
      1/2   ts           Turmeric
 
   Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon,
   black  mustard  seeds and fenugreek seeds in a coffee-grinder or other
   spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and
   sugar.  Mix and set aside. Heat the oil in a wide, heavy pot over a medium
   flame.   Put in the onions. Fry, stirring frequently, until the onions turn
   brown  and crisp. Remove the onions with a slotted spoon and put them into
   the container of an electric blender or food processor. (Turn off the
   heat.) Add 2-3 tablespoons of water to the blender and puree the onions.
   Add this puree to the ground spices in the bowl. (This is the vindaloo
   paste. It may be made ahead of time and frozen.) Dry off the meat cubes
   with a paper towel and remove large  pieces  of fat, if any. Put the ginger
   and garlic into the container of an electric blender or food processor. Add
   2-3 tablespoons of water and blend until you have a smooth paste. Heat the
   oil remaining in the pot once again over a medium-high flame. When hot, put
   in the pork cubes, a few at a time, and brown them lightly on all sides.
   Remove each batch with a slotted spoon and keep in a bowl. Do all the pork
   this way. Now put the ginger-garlic paste into the same pot. Turn down the
   heat to medium. Stir the paste for a few seconds.  Add the coriander and
   turmeric.  Stir for another few seconds. Add the meat, any juices that may
   have accumulated as well as the vindaloo paste and the water. Bring to a
   boil.  Cover and simmer gently for an hour or until port is tender. Stir a
   few times during this cooking period. Serve with rice.
  
 
 
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