Steenbergs Organic Goan pork vindaloo recipe

Goan pork vindaloo

Recipe for 4

Add the vinegar, salt and brown sugar. Set aside.
Heat the oil in a wide pot over medium heat. Put the onions in and fry, stirring frequently, until golden brown. Remove onions with a slotted spoon and drain on paper towels. Place cooked onions into an electric blender or food processor. Add 2tbsp of water and puree the onions. Add this puree to the ground spice mixture in the bowl. This is the vindaloo paste.
Rinse blender or processor and add the ginger, garlic and 3 tbsp water and blend until you have a smooth paste.
Preheat the oil remaining in the pot that you cooked the onions in, over medium-high heat. Cook the pork cubes a few at a time, browning lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Repeat until all the pork as been browned.
Now add the ginger-garlic paste into the same pot. Reduce to medium heat. Stir the paste for a few seconds. Add the brown mustard seed. Stir for another few seconds. Add the pork cubes and any juice that has accumulated in the bowl, the vindaloo paste and remaining water. Bring to a boil, cover and simmer gently for 1 hour or until pork is tender. Stir occasionally. Serve over cooked basmati or long grain white rice.

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