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!!