Ingredients
2 1/2 lb lean pork
1 cup oil
1/2 tsp mustard
1 cup vinegar
5 green chillies chopped
1 half-inch cube ginger chopped
1 tsp turmeric
2 tsp salt
1 sprig curry leaves
1 spices to be ground together
30 red chillies
1/2 oz garlic
1 half-inch cube ginger
2 tsp white cummin
2 tsp mustard
1 large onion
1 (2/3-inch) stick cinnamon
3 cloves
Directions
Cube pork. Heat oil, season with mustard. Add sliced green chillies
and ginger and fry until dry. Add ground spices with turmeric powder
and fry until oil starts to separate. Add meat and curry leaves and
mix well. Fry 3 5 minutes.
Add vinegar and salt. cover and cook on slow stove until meat is
tender and oil floats to the top, about 1 1/2 to 2 hours. Do NOT add
water!
This is and oldie but a goodie.
Servings: 6 servings
Pork Vindaloo Recipe brought to you by Recipe Ideas
Categories: Asian; Indian; Meat; Pork
The History of Recipes
We can track the history of `recipes` far back into history, certainly as far into history as ancient Egypt, and potentially, even further back. Having said that, mostly, these old records were just simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, we find a couple of interesting recipe books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian curry that we all know today, but rather descriptions of the types of meals prepared for the rich people of those days. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an explosion in recipe books, most of which are now in academic collections. For the next few years, the powerful and rich houses competed with each other to lay on the most exotic meals, and because of this the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing popular recipes of the day. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Pork Vindaloo recipe.
