Thursday, August 28, 2014

INDIAN PORK VINDALOO FILLETS WITH VINDALOO PASTE ENJOY DAN:

         INDIAN PORK VINDALOO WITH VINDALOO PASTE by CHEF DAN:
Serves 4-6


VINDALLO PASTE:
Thumb-size fresh ginger, grated
5 garlic cloves, chopped
3 red chilies, chopped
2 teaspoons EACH ground turmeric and cardamom
4 whole cloves
6 peppercorns
1 teaspoon cinnamon
1/2-teaspoon paanch phoran, recipe to follow
1/2-cup lemon juice
2 pounds pork fillets
1/4- cup oil
1/4-cup tamarind paste
1 tablespoon vinegar
2 cups of water

TO MAKE THE VINDALOO PASTE:
1.   Place ginger and next 9 ingredients in a food processor.
2.   Process for couple of minutes pulse until smooth.
3.   Set aside.
4.   Trim excess fat off the fillets, and cut into cubes.
5.   Heat the oil in a skillet over medium-heat when sizzling.
6.   Add the meat and cook meat until browned.
7.   Add Vindaloo past, paanch phoran, and water bring to a boil.
8.   Reduce heat, cover and simmer for 1-1/2-hours or until meat is tender.
9.   Turn off heat add tamarind and vinegar.
10.                Stir to combine.

PAANCH PHORAN RECIPE:
1/2-teaspoon EACH cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and mustard seeds.

DIRECTIONS:
1.   In a dry fry pan roast seeds until they start to pop.
2.   Remove from pan and let cool.
3.   In a spice grinder, pulse into powder.

ENJOY DAN:             BON-APPETITE!!





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