pork vindaloo



  • A dish of lean pork, cubed, piquéed, rubbed with a paste of dry-roasted coriander and cumin seeds plus cardamom seeds, cinnamon, cloves, black peppercorns, turmeric, onion salt, ground ginger and cayenne pepper to taste, all well pounded, then marinated in vinegar or vinegar and water (1:1) with bay leaves for 24 hours. The meat and its marinade are then simmered slowly with mustard seeds fried in ghee until tender, adding water as required.