Mangalorean Recipes

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Home Christmas Recipes Pork - from Mangalore Pork Vindaloo - East Indian Way

Pork Vindaloo - East Indian Way

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Quantity Measure Ingredients Description:
1 Kilogram Pork cut it into large pieces
1 Tablespoon Salt add sufficient salt
3 Tablespoon Vinegar Grind in vinegar
1 Teaspoon Garlic (Lason, Losun) add and grind
1 Tablespoon Chilly Paste, Red add and grind
1 Teaspoon Jeera (Cumin Seeds) add and grind
1 Teaspoon Turmeric Powder add and grind
4 Teacup Vinegar For preservative
5 Bits Cinnamon (Dalchini) mix
5 units Cloves (Lavang) mix
Half Teaspoon Turmeric Powder mix
10 Medium Chillies Red Dry mix - cut in bits


Take pork, cut it into large pieces add sufficient salt, then add garlic, turmeric and ground red chillies and keep it thus for twenty four hours.  At the end, of this period, place in cold water, and keep it there for almost two hours.  After removing it from the water, rinse well.  

Then grind the following spices with vinegar: red chillies, turmeric, garlic, and cumin.  Mix the spices into the meat and place in an earthen vessel ("buiao" is a glazed jar, in which pickles and foods to be stored are kept) containing sufficient vinegar and spices:cinnamon and cloves, such that the meat is well immersed in the vinegar.  A wineglass of rum or brandy may also be added, which preserves it for a long time.  When it is to be served, cook some pieces of meat with a little of its gravy.

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