PORK VINDALOO (for six)
“Vindaloo is a cooking method of Goa, the former Portuguese colony on the west coast of India, now famous for its beaches and tolerance for European youth-wanderers experimenting with nudity and cannabis. As for vindaloo, all evidence points toward a Portuguese origin. The basic dish uses pork, a meat little favored in India (lamb, beef and chicken are frequently substituted). Vinegar and garlic are also crucial. Pork, vinegar and garlic are a common Portuguese combination. The Portuguese also brought chilies to south Asia; so it makes sense that India’s spiciest dish should be an adaptation of ingredients brought there in the early sixteenth century by Portuguese colonists.” Raymond Sokolov, The Cook’s Canon
1-1/2 pounds pork shoulder
1 medium onion, peeled and chopped
2 teaspoons chopped coriander leaves
one 1-inch piece fresh ginger, peeled and chopped
½ teaspoon cayenne
1-1/2 teaspoons garam masala
4 cloves garlic, peeled and finely chopped
2 tablespoons vegetable oil
½ cup vinegar
1-1/2 teaspoons turmeric
3 medium tomatoes, sliced
1 cup hot water
1 tablespoon salt
1. Debone and cube the pork.
2. Combine the onion, coriander leaves, ginger, cayenne, garam masala and garlic. Stir half of this mixture together with the pork pieces. Let stand for 2 hours, unrefrigerated.
3. Heat the oil in a skillet and stir-fry the onion-spice mixture in it over medium heat until the onion stops steaming and begins to brown. Add the vinegar, turmeric and tomato slices and stir-fry for a couple of minutes longer.
4. Add the pork. Stir-fry with the onion tomato mixture for 10 minutes.
5. Pour in 1 cup hot water, bring to a boil and simmer, covered, for 30 minutes or until the pork is cooked through. Remove the lid and continue simmering, uncovered, until the pork is very tender and the sauce has thickened, as much as one hour longer. Add salt to taste.
adapted from Raymond Sokolov, The Cook’s Canon