Ingredients
- 8 garlic (cloves peeled)
- 3 in stick cinnamon
- 2 onions rings (cut into)
- 1 one in cube ginger (chopped)
- 525 gr pork (cut into)
- 325 ml water
- 75 ml wine vinegar (white)
- 75 ml vegetable oil
- 45 ml water to the blender
- 45 ml water
- 7 ml black mustard seeds
- 6 gr coriander seeds (ground)
- 5 gr brown sugar
- 4 gr salt
- 4 gr fenugreek seeds
- 4 gr cumin seeds (whole)
- 3 gr black pepper corns
- 2 gr cardamom seeds
- 1 gr turmeric
oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice.
