Soor Vindaloo Curried Pork Recipes

Steps:

• In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
• Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
• In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
• Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.

Steps:

• In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
• Blend/chop until a homogeneous paste is formed.
• In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
• Add the spice paste and saute gently for 15 minutes.
• Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
• When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
• This should take 5 to 10 minutes.
• Add the salt and pour in the boiling water.
• Simmer, covered for 40 minutes to one hour until the pork is tender.
• I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
• You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
• Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
• Cook a further 5 minutes.
• Add the sugar and remaining vinegar, and more salt if desired.
• Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).

Steps:

• Mix together the vindaloo, malt vinegar and salt into a paste and set aside. In a large pot, heat the oil or ghee over medium-high heat. Add the onions and garlic (if using fresh garlic) and lightly brown. Add the vindaloo paste and stir for about 3-5 minutes. A lot of the vinegar will evaoporate, thickening and stiffening the paste, which flavors the oil. Add the meat, stirring to cover it with the paste and searing it for about 2 minutes. Add the coconut milk and garlic (if using dried garlic) and stir to deglaze the pot. Reduce the heat to a low simmer and stir occasionally until the meat is cooked and tender, about 7-10 minutes. Serve over jasmine or brown rice. Cut heat with sour cream, if necessary

Steps:

• Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
• Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
• Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
• Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
• Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
• Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

Steps:

• Blend cumin, coriander, peppercorns, cardamom, cloves, cinnamon, garlic powder, chili powder, turmeric, and mustard seeds in a grinder.

Steps:

• To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
• Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

Steps:

• Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
• Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
• Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
• Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.