Pig Vindaloo

Name: Pig Vindaloo
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 dried red chillies; 1/8 l Coconut vinegar, available in Asian shops (alternatively red wine vinegar); 4 large cloves of garlic; 1 piece(s) (approx. 20 g) fresh ginger; 1 TEASPOON Salt; 1 TEASPOON ground cumin; 7-10 Tbsp 1/4 tsp each of ground black pepper, cinnamon, cardamom, cloves and nutmeg; 750 g Pork goulash; 2 Onions; 2 TABLESPOONS Soybean oil; 1/2-1 TABLESPOON demerara sugar; 1 spring onion and 1 fresh red chilli pepper as desired to sprinkle

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 dried red chillies
1/8 l Coconut vinegar, available in Asian shops (alternatively red wine vinegar)
4 large cloves of garlic
1 piece(s) (approx. 20 g) fresh ginger
1 TEASPOON Salt
1 TEASPOON ground cumin
7-10 Tbsp 1/4 tsp each of ground black pepper, cinnamon, cardamom, cloves and nutmeg
750 g Pork goulash
2 Onions
2 TABLESPOONS Soybean oil
1/2-1 TABLESPOON demerara sugar
1 spring onion and 1 fresh red chilli pepper as desired to sprinkle

Directions

1
Soak the chillies in vinegar for about 10 minutes. Peel garlic and chop coarsely. Peel ginger and chop finely. Finely puree the chillies, vinegar, garlic and ginger with the cutting stick of the hand mixer.
2
Add salt, cumin, pepper, cinnamon, cardamom, cloves and nutmeg and stir in. Mix the spice paste into the meat and marinate covered for about 1 hour. In the meantime peel and finely dice the onions.
3
Heat oil in a pot and fry the drained meat in it. Finally add onions and brown briefly. Add the marinade and approx. 1/8 litre of water and braise covered for approx. 50 minutes.
4
Stir in brown sugar and serve sprinkled with leek and chilli. Rice tastes good with it.