Backyard Farms Chicken and Pork in Milk
June 12, 2020

Backyard Farms’ All-natural Pork Vindaloo Recipe by Maggie Agustin

by Maggie Agustin

This is a spicy (can be really spicy), tangy Indian pork dish. I got the recipe from a friend who is an Indian National. The original recipe calls for dried Kashmiri chilis and Goan vinegar but I had to substitute it with dried Thai chilis and cane vinegar. I think ancho or chipotle peppers will also give it a good fruity flavor without the burning heat. I only used 4 dried Thai chili peppers and our ears were on fire. The flavors of all the other spices make you want to come back for more though.  You can adjust the spiciness by adding more or less chilis. We paired it with some Roti but this will also go well with some biryani and yoghurt.

INGREDIENTS

  • 1 kil pork cubes
  • 1 tsp salt
  • Ground Turmeric
  • 3 white onions, chopped
  • 1 tsp cooking oil
  • 1 green chili, chopped
  • 1 clove garlic and 1/2 inch ginger pounded together
  • 3 cups of water

For the Masala

  • 3 dried Thai chilis
  • 1 tsp cumin
  • 1 tsp ground mustard
  • 2 inches cinnamon stick
  • 3 cardamom pods
  • 7 peppercorns
  • 8 garlic cloves
  • 1 inch ginger
  • 6 cloves
  • 1/2 cup cane vinegar

PROCEDURE

  1. Add the salt to the pork and let it rest for 1 hour.
  2. Put all the masala ingredients in a grinder along with the vinegar.
  3. Add the ground masala to the pork. Add ½ tsp of ground turmeric. Mix well and marinade overnight.
  4. After you remove the masala from the grinder, add 1 cup of water and rinse well. Save the water because you will use it to cook the pork.
  5. Heat the cooking oil and saute the chopped onions until soft. Add the chopped green chili next.
  6. Add the garlic-ginger paste. Saute for about 2-3 minutes.
  7. Add the marinated pork. Fry on high heat for 4-6 minutes. Mix consistently so it doesn’t burn.
  8. Add the water that you saved from the masala. Add another 2 cups of water and mix everything well.
  9. Bring it to a boil. Then lower the heat to low and cover the pot. Let it simmer for 50 minutes stirring occasionally.
  10. Serve with Roti, chapati or biryani!