[vc_row css=”.vc_custom_1425923197315{background-color: #ffffff !important;}”][vc_column width=”2/3″][vc_empty_space height=”32px”][vc_column_text]Here is a Goan-style recipe we adapted from the imitable Madhur Jaffrey in her book “Indian Cooking.”
This time of year, when temperatures reach deep into the negatives, the hearty tender texture of the meat, and warming spices really hit the spot. There are so many great sources for humanely-raised and delicious pork in the Northeast Kingdom of Vermont! This time we went with Pete’s Greens Pork. They are based in Craftsbury, just down the road from Sterling.
Hopefully you have the necessary kitchen equipment for this recipe, but there are certainly ways you can adapt this recipe to work in your own kitchen.[/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1425923209816{background-color: #d3d3d3 !important;}”][vc_custom_heading text=”Thought:” font_container=”tag:h3|text_align:left” google_fonts=”font_family:Satisfy%3Aregular|font_style:400%20regular%3A400%3Anormal”][vc_column_text]Using less equipment in the kitchen can extend your preparation time but using less electricity is healthier for the planet. Not to mention that grinding spices in a mortar and pestle is a wonderful way to connect to the dish.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]Goan-Style Hot and Sour Pork
This recipe yields 4 generous servings.
Ingredients:
- 2 tsp cumin seeds
- 2-3 dried, hot chilies
- 1 tsp black peppercorns
- 1 tsp cardamom seeds (take the seeds out of the pods if not already loose)
- 1 – 3″ (7.5cm) cinnamon stick
- 1 1/2 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 5 Tbs white wine vinegar
- 1 1/2 – 2 tsp salt
- 1 tsp light brown sugar
- 10 Tbs vegetable oil
- 3.5 cups white or yellow onion (sliced into fine rings)
- 1 1/3 cup water
- 2lb boneless pork shoulder
- 1″ (2.5cm) fresh ginger, peeled
- 1 small head of garlic, all cloves separated and peeled
- 1Tbs ground coriander
- 1/2 tsp ground turmeric
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- First, grind the cumin seeds, red chilies, black peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a spice grinder or mortar and pestle. Place in a bowl and then
- Add the vinegar, salt and brown sugar. Mix thoroughly and then set aside
- Put the oil in a wide, heavy pot over medium heat and then add the onions
- Sautee onions, stirring frequently, until they turn brown and a little crisp
- Remove the onions with a slotted spoon and put them into a blender or food processor
- Add 2-3 Tbs of water to the blender & puree the onions
- Add this puree to the ground spices you had set aside…this is now your vindaloo paste!
- Slice the roast into 1 1/2″ cubes, dry them off with a paper towel and remove any large pieces of fat
- Put the ginger and garlic into the blender, add 2-3 Tbs of water and puree into a smooth paste
- Heat the remaining oil in the pot once again over medium-high heat. When hot, add the cubes of pork a few at a time and brown them on all sides
- Remove each batch of pork with a slotted spoon and set aside in a bowl until all the pork has been browned
- Put the ginger-garlic paste into the same pot and reduce the heat to medium. Stir for a few seconds
- Add the ground coriander and turmeric and stir for another few seconds
- Add the meat, all the juices that may have accumulated in the bowl, all the vindaloo paste and 1 cup of water
- Bring everything to a boil
- Cover and gently simmer for an hour or until the pork is tender. Stir form time to time
- Serve with rice, cilantro and chopped scallions
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