Pork Vindaloo

Recipe courtesy: Xantillicious

Note: This recipe may be substituted for making chicken vindaloo

Ingredients For Vindaloo Paste:

•  1/2 tsp cloves
•  1 tsp Peppercorns
•  1/2 inch Cinnamon stick
•  1/2 inch Ginger Piece (roughly chopped)
•  8 Garlic cloves (roughly chopped)
•  1/2 tsp turmeric powder
•  1/2 tsp Cumin seeds
•  2 tsp Palm Jaggery (or granulated white sugar)
•  1 tbsp Tamarind (1 small tamarind ball)
•  10 Dry Kashmiri Chillies (for the red color)
•  5 Byadagi red dry chillies (for the spice or use any spicy red chilies)
•  Vinegar (as required to grind the paste)

Other Ingredients:

• 500 grams Pork
•  2 tbsp Oil
•  1 Onion (chopped)
•  1 Tomatoes (chopped)
•  2 Green chilies (choppes)
•  Salt (as per taste)
•  2 tbsp Feni (local palm feni or Vodka, optional)

• 1 Grind the ingredients for vindaloo paste using sufficient vinegar till fine paste. Keep aside.
  
• 2 In a pan, add oil. Fry the onions till soft. Add tomatoes and cook them till soft.
  
• 3 Stir in the vindalho paste and green chillies and fry for a minute. (Don't brown the masala).
  
• 4 Add the meat, fry for 2 mins. Add about 1 cup water and cover pan with lid and cook till meat is done. Adjust the salt. Add feni if using at the end and cook for the last 2-3 minutes. Serve hot with steamed rice.
  
• 5 Tastes better when kept refrigerated for about 2-3 days, but make sure to heat it up everyday,cool and then refrigerate. This helps the meat to soak in the flavors and gives the gravy a thick consistency and a deeper red color.