PORK VINDALOO

Yield: 45 portions

Ingredient Amount

Spice Paste:

Cloves 1 tsp.

Cardamom 1 tsp.

Cumin seed 3 Tbsp.

Garlic 20 cloves

Ginger, sliced 5 oz.(weight)

Turmeric powder 2 Tbsp.

Coriander seed 6 Tbsp.

Methi seed 1.5 Tbsp.

Guajillo chilies, dried, whole, stems removed 7 oz.(weight)

Chinese chilies, dried, whole, stems removed 4 oz.(weight)

Palm vinegar 18 oz.(volume)

Sugar 1/2 Cup

Tamarind pulp, strained 1 Cup

Salt 1/2 Cup

Cinnamon powder 1 Tbsp.

Pork Marinade

Pork butt, 1" cube 20 lb.

Powdered turmeric 2 Tbsp.

Red chili powder 4 Tbsp.

Sugar 12 Tbsp.

Palm vinegar 16 oz.(volume)

Cooking – this quantity is for 1/3 of marinated pork listed above

Vegetable oil as needed

Spanish onions, large dice 2 ea.

Spice paste 1 Cup

Tomato juice or puree 4 oz.(volume)

Water as needed (sparingly - check with chef if unsure, paste should be THICK)

Marinated pork 6-8 lb.

Salt 1 Tbsp.

Method

1. Spice Paste: (2 days ahead). Combine all ingredients. Cover and refrigerate for one day. The following day purée mixture in blender to make a coarse paste. This mixture will keep, tightly covered and refrigerated for several months.

2. (1 day ahead) Prepare the pork marinade and combine with pork. Cover and refrigerate over night.

Day of Service

1. In a large wok or pot, heat oil on low heat and fry the diced onions until golden brown.

2. Add 1 cup of the Spice Paste, fry paste until aroma develops.

3. Add pork cubes and salt and stir to combine with the paste, cover and gently simmer for 10 minutes.

4. Check liquid level and add tomato puree. water may or may not be necessary, check with chef before adding water.

5. Reduce the heat to low and cover pot. Simmer, occasionally uncovering and stirring to make sure that the meat does not scorch or burn.

6. When meat is very tender, remove excess grease from the surface, adjust seasoning for salt, spice, and sour. Reserve grease for other cooking

7. Serve hot with steamed rice.

Shown above on a banana leaf with Rice Pilaf, Dal Sambar, Mushroom and Cauliflower curry, Puris Bread, and Bondas