I saw this lean pork stewing at my local grocery, which I never really bought this kind before. I was curious how it will turned out for this Indian curry specialty of the Goa region. The curry was good, but I didn't really like the taste of this lean stewing pork. It was a bit too lean, and in my opinion a bit stringy, and dry. Next time, I will stick to what I normally use for stew or curry, which is either the cut from shoulder or the leg. It is fattier, but it gives the succulent, luscious and tender, the kind of meat that will melt in your mouth. If, you do use this type of cut, make the curry the day before, and refrigerate overnight, that way, you can skim off all the fat that floating on the surface.
Almost very morning now I hear birds chirping outside my bedroom window, they are so many of them making so much noises. It is hard to ignore them, sometimes I feel like I am living in a bird park. I thought I might share them with you, although you can not hear them chirping beautifully. It was drizzled a little when I took the photo, so I just shot it quickly, here they are.
The recipe Pork Vindaloo
2 tbs canola oil
2 tsp black mustard seeds
3 whole dried red chili
20 curry leaves
1 large onion, finely chopped
ginger-garlic paste, see below
1 cinnamon stick
½ tsp jaggery, or palm sugar (optional)
ground spices, see below
¼ tsp turmeric powder
1½ pounds lean stewing pork (I'll use different cut next time, see my note above)
1 tbs tamarind pulp (soak with ½ cup hot water, strain-discard the solid)
3 cups water, chicken stock
½ cup coconut milk (omit this, if you are using pork shoulder)
salt to taste
- Heat a heavy bottom pot over medium heat, add oil. When the oil is hot and almost smoking, add black mustard seeds (be careful, it will splutter), dried chilies, and curry leaves, stir for a few seconds, be careful not to burn them. Add chopped onion, stir, cook until the onion is soft. Add garlic-ginger paste, cinnamon stick, cardamom seeds, jaggery if using, ground spices, and the turmeric powder.
- Add pork, tamarind water, and 3 cups water or chicken stock, season with salt. Stir, cover the pot. Cook on low until the pork is fork tender, I didn't remember how long it took me, but keep checking. At the end of cooking stir in the coconut milk, cook still on a low heat for another 5 minutes, taste to see if need more salt. Serve with plain steam Basmati rice.
For the garlic ginger paste:
Grind about 2 inches peeled ginger and 5 peeled garlic cloves into smooth paste, set aside until needed.
For the Ground Dry Spices:
Grind all of this spices below in a coffee grinder into powder, set aside until needed.
1 tsp cumin seeds
4 funegrek seeds
5 - 10 black peppercorns
¼ star anise
1 tsp poppy seeds