ANGLO-INDIAN PORK VINDALOO
(Pieces of tender Pork cooked in a spicy, tangy sauce – the original Anglo-Indian Delicacy, a legacy of the Portuguese in India)
1 kg pork belly or round cut into medium pieces with some fat and lard
3 big onions chopped finely
2 pieces of cinamon about an inch long
2 teaspoons cumin powder
½ teaspoon turmeric powder
1 teaspoon mustard powder or paste
2 teaspoons slightly hot chillie powder
1 teaspoon chillie powder for colour
1 teaspoon pepper powder
3 teaspoons ginger garlic paste
1 teaspoon sugar
½ cup tomato puree
½ cup vinegar
3 tablespoons oil
Salt to taste
Boil the pork in a little water with a pinch of turmeric and a little salt till tender. Remove and keep aside.
Make a paste of the cumin powder, turmeric powder, mustard powder, both chillie powder, pepper powder and sugar with a little water.
Heat oil in a suitable pan and fry the cinamon and onions till almost brown. Add the ginger garlic paste and fry for a few minutes.
Now add the mixed paste and sauté for about 2 or 3 minutes till the oil separates from the mixture.
Mix in the tomato puree and the vinegar and fry for a minute or two
Now add the boiled pork along with the remaining soup and and simmer on low heat for about 8 to 10 minutes till the pork draws in the flavours.
Remove from heat and let it stand for about 15 minutes before serving.
Garnish with 2or 3 slit green chillies only
Serve hot with rice or bread.