The Red Pork Curry is derived from the Goan Pork Vindaloo (click here). We make this recipe when we want to consume it immediately. In fact, this one tastes best fresh out of the pot. It is milder than Pork Vindaloo and teams well with Sanna (click here) or Polle (click here) or a Pea Pulao (click here)
Serves: 8 Persons
Prep. Time: 30 Mins + Marination
Cooking Time: 60 Minutes.
[ standard Measure : 1 cup = 250 ml ]
- Pork (with fat, boneless) – 1 kg
- Synthetic / White Vinegar – ¼ cup
- Kashmiri Red Chilly Powder – 1 tsp.
- Cumin Powder – 2 tsp.
- Turmeric Powder – 1 tsp.
- Cloves – 6 to 8
- Cinnamon – 1 inch
- Black Pepper Corns – 10 to 12
- Green Chillies (broken) – 2
- To be ground to a Paste:
- Kashmiri Red Chillies – 2
- Ginger – 1 inch
- Garlic – 14 to 16 cloves
- Onion – 1 big
- Synthetic /White Vinegar – ½ cup
- Oil – 1 to 2 tbsp.
- Salt – 1 ½ tsp. or to taste
Step 1: Cut the pork into 2 inch cubes. Then wash and drain well. Apply the salt, ¼ cup vinegar and turmeric powder to the pork and leave aside for 2 to 3 hours.
Step 2: Grind the ingredients listed under ‘To be ground to a Paste’, to a fine paste with a little water if required.
Step 3: Add this paste to the pre-marinated pork. Also add the whole cloves, cinnamon, pepper corns and coat all the pieces well. Cover the bowl with cling film and leave to marinate overnight or at least 2 hours in the refrigerator.
Step 4: Later, heat oil in a vessel and add the marinated meat and sear on medium high heat for 10 to 12 minutes till the colour changes.
Step 5: Now add the cumin powder and the chilly powder and cook for another 8 to 10 minutes on low heat.
Step 6: Add 400 ml hot water to the pork and cook covered on low heat for about 60 minutes till the meat is done.
Step 7: After the meat is done, check for sourness and add vinegar if required, to your taste. Add the broken green chillies and cook covered for another 5 minutes.