I'm finding that I really really like vindaloo's and vindaloo like dishes. There's just something about the slightly bitter vinegar base that combines so well with garlic. We've made this dish a few times and seem to come back to it quite often. I've made modifications to the recipe, but I'll present it here as it appears in the book Savoring India: Recipes and Reflections on Indian Cooking p. 104
---------------
The Portuguese, who colonized and ruled Goa for 450 years, introduced the Goans to pork and the meat remains in high esteem. It features in chourico, the garlicky sausage similar to the Spanish chorizo, and the world-famous vindaloo. But the dish most beloved of Goans is Sorpotel, a stew of pork meat, lung, heart, and liver. The meat is seasoned and pickled with a special sweet-and-sour vinegar made of coconut palm sap and spices. This intensely flavored preparation tastes best when made with fatty, tender shoulder meat. If you enjoy very hot dishes, double the amount of cayenne pepper. Serve with coconut rice or bread.
------------
Ingredients:
*1 pork liver (optional)
*1 pork heart (optional)
*1 pork lung (optional)
1 1/2 lb pork shoulder meat cut into 1" cubes
2 cloves garlic, unpeeled, bruised
*20 fresh or 40 dried kari leaves, or 2 cassia leaves
3 cups water
5 TBSP lard or usli ghee, or 2.5 fluid ounces olive oil or vegetable oil
2 cups finely chopped yellow onion
1 TBSP peeled and grated or crushed fresh ginger
2 tsp minced ginger
2 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground cloves
6 fresh hot green chiles such as serrano, seeded and sliced
1/4 cup coconut milk or red wine vinegar
1/4 cup tamarind water
2 TBSP jaggery or maple syrup
1 1/4 tsp salt, or to taste.
-------------
Directions:
1. If using the liver, heart, and lung, rinse them and pat dry on paper towels, then place in a deep pot. Add the pork shoulder meat, garlic, kari or cassia leaves, and water and bring to a boil over high heat. Reduce the heat to low and simmer gently, uncovered, occasionally skimming the froth off the top with a skimmer, until the meat is partially cooked, about 20 minutes. Using tongs or a slotted spoon, transfer the meat to a cutting board. Cut off and discard and membranes or sinews from the liver, heart, and lung, if used, then cut them into 1" pieces. Set aside with the shoulder meat.
2. Strain the stock, return it to the pot, bring to a boil over high heat, and boil until reduced in volume to about 1 cup. Set aside
3. In a large, heavy frying pan over high heat, warm 2 TBSP of the lard, usli ghee, or oil. When hot, add a few of the meat pieces and sear quickly until lightly browned, about 2 minutes. Using a slotted spoon, transfer the seared meat pieces to a bowl. Repeat in batches with remaining meat pieces.
4. Add the remaining lard, usli ghee, or oil and the onion, ginger, and garlic to the pan. Cook, stirring, until the onion is lightly browned, about 8 minutes.
5. Stir in the cayenne pepper, turmeric, black pepper, cumin, cinnamon, and cloves. Mix well. Return the cooked meat, with its juices, to the pan. Add the chilies, coconut milk or vinegar, tamarind water, jaggery or maple syrup, salt, and reserved pork stock. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the meat absorbs much of the liquid and the sauce is thickened, about 30 minutes. Transfer to a warmed serving dish and serve at once.
-------------
Pics to follow...
-------------
* I left these out of the recipe because I don't care for organ meat and I couldn't find any of the leaves. If you leave these out, skip the first two steps.
---------------
The Portuguese, who colonized and ruled Goa for 450 years, introduced the Goans to pork and the meat remains in high esteem. It features in chourico, the garlicky sausage similar to the Spanish chorizo, and the world-famous vindaloo. But the dish most beloved of Goans is Sorpotel, a stew of pork meat, lung, heart, and liver. The meat is seasoned and pickled with a special sweet-and-sour vinegar made of coconut palm sap and spices. This intensely flavored preparation tastes best when made with fatty, tender shoulder meat. If you enjoy very hot dishes, double the amount of cayenne pepper. Serve with coconut rice or bread.
------------
Ingredients:
*1 pork liver (optional)
*1 pork heart (optional)
*1 pork lung (optional)
1 1/2 lb pork shoulder meat cut into 1" cubes
2 cloves garlic, unpeeled, bruised
*20 fresh or 40 dried kari leaves, or 2 cassia leaves
3 cups water
5 TBSP lard or usli ghee, or 2.5 fluid ounces olive oil or vegetable oil
2 cups finely chopped yellow onion
1 TBSP peeled and grated or crushed fresh ginger
2 tsp minced ginger
2 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground cloves
6 fresh hot green chiles such as serrano, seeded and sliced
1/4 cup coconut milk or red wine vinegar
1/4 cup tamarind water
2 TBSP jaggery or maple syrup
1 1/4 tsp salt, or to taste.
-------------
Directions:
1. If using the liver, heart, and lung, rinse them and pat dry on paper towels, then place in a deep pot. Add the pork shoulder meat, garlic, kari or cassia leaves, and water and bring to a boil over high heat. Reduce the heat to low and simmer gently, uncovered, occasionally skimming the froth off the top with a skimmer, until the meat is partially cooked, about 20 minutes. Using tongs or a slotted spoon, transfer the meat to a cutting board. Cut off and discard and membranes or sinews from the liver, heart, and lung, if used, then cut them into 1" pieces. Set aside with the shoulder meat.
2. Strain the stock, return it to the pot, bring to a boil over high heat, and boil until reduced in volume to about 1 cup. Set aside
3. In a large, heavy frying pan over high heat, warm 2 TBSP of the lard, usli ghee, or oil. When hot, add a few of the meat pieces and sear quickly until lightly browned, about 2 minutes. Using a slotted spoon, transfer the seared meat pieces to a bowl. Repeat in batches with remaining meat pieces.
4. Add the remaining lard, usli ghee, or oil and the onion, ginger, and garlic to the pan. Cook, stirring, until the onion is lightly browned, about 8 minutes.
5. Stir in the cayenne pepper, turmeric, black pepper, cumin, cinnamon, and cloves. Mix well. Return the cooked meat, with its juices, to the pan. Add the chilies, coconut milk or vinegar, tamarind water, jaggery or maple syrup, salt, and reserved pork stock. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the meat absorbs much of the liquid and the sauce is thickened, about 30 minutes. Transfer to a warmed serving dish and serve at once.
-------------
Pics to follow...
-------------
* I left these out of the recipe because I don't care for organ meat and I couldn't find any of the leaves. If you leave these out, skip the first two steps.
HA HA TB!
. 