Vindaloo Pork

(click to enlarge)	Vindaloo Pork India, Goa
	Serves: Effort: Sched: Do Ahead:	6 w/rice *** all day Best	India learned this "robust" dish from 16th century Portuguese sailors. Goa was the port through which they introduced chili peppers, vinegar and pickled pig to India. Pickled pig and vinegar didn't go far from Goa - but the chili pepper was soon the darling of southern Asia.
Pig is not widely eaten in India for economic reasons, but the Kodava, inland from Goa, hold pig in high esteem. If burdened by dietary prohibitions you will have to use beef or lamb, but some heretics now use chicken, and some American self styled "chefs" substitute tomatoes for vinegar. Intolerable! This is a dish for drunken sailors, not polite society. This dish improves with age. Refrigerated it should be brought to a simmer once a week, if kept at room temperature every day or two depending on the temperature of the room. The number of chilis specified in this recipe results in a shamefully mild vindaloo, so adjust up to taste (only Canadians are allowed to adjust down).

2-1/4
------
1/4
1/2
1-1/2
2
20
4
2
14
8
1-1/2
------
2-1/4
10
2
7
5
tt

#
---
c
c
t
t

in

cl
in
---
#
cl
in

T

Pork, lean only
-- Marinade
Water
Vinegar, Malt
Coriander seed
Cumin seed
Dried Red Chili (1)
Cloves
Cinnamon
Peppercorns black
Garlic
Ginger root
---------------
Onion
Garlic
Ginger
Chili Serrano (2)
Mustard Oil (3)
Salt

PREP

Cut PORK into 3/4 inch cubes removing all fat (Indian cooking does not use animal skin or fat).
Make marinade: Grind all the spices to a powder. Crush GARLIC and chop fine. Slice GINGER very thin and chop very fine, mix with Garlic and pound to paste in a mortar. Work everything together into a smooth paste.
Mix the Pork with the Marinade and set aside for at least 4 hours (6 or 8 preferable). If you just must marinade in the fridge, that'll be 24 hours minimum.
Halve or quarter (depending on size) the ONIONS lengthwise, then slice thin crosswise.
Crush GARLIC and chop fine. Slice GINGER thin and chop fine. Split CHILIS in quarters lengthwise. Mix all.

RUN

Drain Marinade from Pork - DO NOT discard marinade!
ONLY IF using MUSTARD OIL (Note-1), heat in a sauté pan until it just starts to smoke, then turn off heat and let cool.
In a spacious sauté pan heat Oil and fry Onion, stirring diligently until a uniform light blond color.
Stir in Chili Mix and fry stirring until garlic takes on some color, then stir in the Pork and continue to stir until all is well blended.
Stir in Marinade and 1/4 c Water. SALT to taste (don't skimp, you're gonna die anyway), cover and simmer at least 30 minutes.
Serve with steamed Basmati rice and plenty of Red Wine or Beer.

NOTES:

Mustard Oil: Found in markets that serve an Indian community, it is always labeled "for massage use" due to lack of FDA certification. While it's necessary for authenticity, if you don't have it use Pure Olive Oil (not virgin).
Dried Red Chilis: The count of dried chilis is for Japones, which are very mild. I prefer the much hotter Arbols. Apply windage for your chilis and your tolerance. For details see my Chili Page.
Chilis Serranos: The count given results in a rather mild vindaloo. Adjust to your taste.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch