Recipe - Pork In Hot And Spicy Cayenne Sauce (Vindaloo)

1 One half pound Boneless pork shoulder or
leg

FOR THE MARINADE
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
2 teaspoon Mustard seeds
10 Dry red chili peppers
1 teaspoon Turmeric
1/3 cup Coconut or red wine vinegar
1 tablespoon Minced garlic
5 tablespoon Mustard oil or olive oil
1 3 inch stick cinnamon
6 Whole cloves
1 cup Finely chopped onions
1 tablespoon Grated or crushed fresh
ginger
1 tablespoon Paprika
1 teaspoon Goan palm sugar or jaggery
or maple syrup
1 cup Water
Coarse salt

Trim all visible fat off the pork and cut into 1inch cubes and place in a
bowl. Combine coriander, cumin, mustard, and chilies and grind into a fine
powder and transfer into a measuring cup. Add turmeric, vinegar, and garlic
and mix. Pour the marinade over the pork and rub well. Cover and
refrigerate overnight.

Heat the oil in a large heavybottomed pan over medium/high heat until hot.
Add the cinnamon, cloves, and onions, and ginger. Cook until the onions are
very soft do not let them brown about 5 minutes. Remove pork from the
refrigerator and drain, reserving the liquid. Add pork to the onion mixture
and cook until the meat is lightly seared. Add paprika, plam sugar, water,
salt, and the reserved liquid and bring the contents to a boil. Simmer pork
for 1 One half hours or until very tender. Serve vindaloo with plain or coconut
rice.

Yield: 4