Goan Pork Vindaloo Recipe

 

Blow your head off hot and cooked from scratch using high quality natural ingredients, the Goan Pork Vindaloo curry requires very minimal tweaks in order to fit a paleo kitchen.

 

 

Hi all, Tanja has asked that I start putting together and posting a few of the recipes on dishes we feature on Paleo Australia.

We both love spicy food and the choice to follow a Paleo diet wasn’t one that I had an issue turning our kitchen toward. Before I get going I’d just like to state that this is a life choice and just as I choose to embrace this diet I also choose to use certain ingredients that would probably ruled out by the strictest advocates among us. In this case the dish is Goan Pork Vindaloo and while all the ingredients are natural Vindaloos tend to involve a small amount of vinegar. I won’t deny my kitchen this smallest of indiscretions so please take it with the few grains of salt I’ll also put in this dish!

Anyway enough rambling this is how it’s done:

I like to lay the ingredients out 0n a plate before we start messing with things so you get a clear idea of what you’re dealing with. It also gives you an opportunity to gauge the balance of one ingredient over another. In this case we have approximately:

 

Ingredients:

Paste

  • 20 dried chillies
  • 10 cloves of garlic
  • 4cm piece of ginger
  • 2 teaspoons of tamarind concentrate (paste)
  • 1 Tablespoon of white vinegar

Body

  • 1 Kg of diced boneless pork shoulder (cut into 2cm cubes)
  • 3 onions (medium-sized)

Spices

  • 1.5 teaspoons of cumin seeds
  • 0.5 teaspoons of black pepper corns
  • 2 teaspoons of paprika (sweet)

Whole spices

  • 10 curry leaves
  • 4 whole cloves
  • 0.5 cinammon stick
  • 1 star aniseed

Seasoning

  • 1.5 teaspoons of salt

 

Take the dried chillies and cut length ways, throw in a bowl and work with the finger to dislodge the seeds. Retain the dried chilli flesh and discard the seeds. In a bowl, soak the dried chilli for 20 minutes. Peel the ginger and garlic and place in a food processor with the tamarind paste, vinegar and rehydrated chillies. Blend into a smooth paste. To do this I use a kitchen wand which has a couple of attachments that look something like this:

Once the first cut is done i then transfer the contents to the high ball pasting container and hit it with the wand attachment.

Once the paste is made you can then massage it into the meat in a steel bowl. In a small pan dry roast the cumin and peppercorns until they become fragrant and the cumin begins to brown slightly. This takes a little practice to get right but the idea is that you lightly toast the spicy so they release their flavour and become easy to grind in a mortar & pestle.

When the spices are ready transfer them to the mortar and grind until they become a fine powder, then add the paprika. Sprinkle evenly over the pork and stir well to coat each piece, cover, refrigerate and leave overnight (or set aside while you deal with the rest of the dish but cook over two nights allowing the dish to slowly cool while you retire for the evening then refrigerating when you get up in the morning. When you get home bring to temperature with low consistent heat before reducing and serving).

Heat the oil in a large pan or crock pot and fry the onion over medium heat until well coloured and very soft. Add whole spices; curry leaves, cloves, cinnamon and star anise and the marinated pork. Poor enough water to barely cover the pork and simmer for at least one hour, until the pork is tender and the sauce is thick, tart and hot. Season the curry with salt until the flavour ‘Pops out’, if you find that you have added too much salt or feel that you are endangered of doing so add a little raw sugar. This dish would require no more than a table-spoon. Serve on mashed cauliflower and garnish with sprigs of mint and most of all enjoy!

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