Pork in India
Indian Pork dishes are made according to the different regions one lives in. Goans are famous for their Pork Sorpotel, pork vindaloo. Mangaloreans have their version of pork vindaloo,and pork chops.The Coorgis love their pandi (pork) curry which is a must have at all marriages and feasts. No matter where the dish is from,the Indian pork recipe is spicy,tangy and simply delicious. Eaten with bread,Indian breads such as paratha,roti,or rice, Indians love this dish.The Mangaloreans eat this with sanas which is a type of idli (a batter made of urad dhal and rice),but with toddy added to it for the fermenting process.
Here I will discuss the making of the Indian Pork Vindaloo. It is a blend of both Goan and Mangalorean.This recipe has been handed down from my great grandmother and the family and friends enjoy eating this on occasions and is looked forward to with great anticipation.
The choice of pork for the pork vindaloo is important. Pork with medium fat is best chosen and cut up into small pieces so as to let the pork absorb the spices well.The dish is very flavourful and gives out an aroma you cannot miss.
SPICY,TANGY AND FINGER LICKING GOOD
- Pork with medium fat 1/2 KG
- Onions 2 Large
- Tomatoes 2 Large
- Ginger Garlic Paste 4 Tsp
- Coriander Powder 4 Tsp
- Chilli Powder 2 Tsp
- Green Chillies 3-4
- Pepper corns 10
- Cinnamon 2 small sticks
- Cloves 3-4
- Mustard seeds 2 Tsp
- Salt to taste
- Sunflower/Peanut Oil 2 Tbsp
- Vinegar 2 Tbsp
Hot Tip: Vinegar may be used instead of tomatoes, to give better tangy taste and brings out the spicy flavour)
- Dry grind all the mustard seeds,pepper corns,cinnamon and cloves.
- Mince onions and green chillies in a mixer and set aside.
- Puree' the tomatoes and set aside.
- Choose a pressure cooker and light the stove.
- Pour the oil when the cooker is hot.
- Add the minced onions and green chillies and fry till golden.
- Add the ginger garlic paste,and masala powders and continue frying.
- Puree'd tomatoes go in next if you are using them.
- The pork pieces and salt go in soon after the oil separates.
- Let the pork get coated with all the masala well as you mix it.
- Add a 1/2 cup of water and cover the lid.
- Let cook for 10 minutes after the pressure cooker begins to whistle, on low heat.
- Open the lid after releasing the steam and dry all the water. If you are using vinegar instead of tomatoes, now is the time to add.
- Cook till oil floats on top.
- Serve hot.
- Sliced onions soaked in vinegar and salt is served as salad.
My pick of accompaniment for this delicious,spicy,tangy pork vindaloo is the idli or the sana as they are soft and spongy and absorb the flavours of the dish very well, giving you a very flavourful mouthful. And a long lasting after taste! Asking when can we have some more! And then,when can we prepare it again! That is exactly what happens over at our home,every time!
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Chef Sanjeev Kapoor's Recipes
Esther Shamsunder (author) from Bangalore,India on April 23, 2010:
Sure you will love this dish,disneyvixen.
disneyvixen from Pennsylvania, USA on April 22, 2010:
I absolutely love Indian food. We were friends with an Indian family for several years until they moved away, and though there are a few Indian restaurants around here and some convenience foods, nothing tastes as good as her home cooking. I'll definitely have to try this recipe though. It certainly looks good!
Esther Shamsunder (author) from Bangalore,India on April 21, 2009:
Happy Finger Licking! Ouch.....! Take care of your arm,Teresa.
Sheila from The Other Bangor on April 21, 2009:
Fabulous (I live in an Indian food-free zone). I gotta make this! thanks!