Indian BBQ Pork Vindaloo




Indian BBQ Pork Vindaloo


Recipe only

Vindaloo is a dish made by the descendants of, or those who lived in areas dominated by, the Portuguese. It is primarily made with chilies, garam masala, garlic and vinegar. The word vindaloo comes from a combination of 'vin' for vinegar and aloo from 'alho', which is Portuguese for garlic. The chilies were introduced into Goa by the Portuguese, and the garam masala spices were those traded in the 16th and 17th centuries.


INGREDIENTS

15-20 whole dried red chilies, or 3 1/2 teaspoons cayenne pepper
1 teaspoon cumin seeds
6 cloves
5 cm piece cinnamon stick
10 peppercorns
1/4 star anise
1 teaspoon poppy seeds
3 cm piece fresh, peeled ginger
6 big garlic cloves, crushed
1 tablespoon tamarind pulp
4 teaspoons cider vinegar
1/4 cup Greek natural yogurt
1 kg lean pork cutlets

METHOD

1. Soak the chilies in boiling water for 20 minutes to soften. Then grind all the spices, ginger, garlic, and tamarind with the vinegar to make a smooth paste. mix in the yogurt and coat the cutlets with the mixture. Marinate for at least 30 minutes or over night in the fridge.

2. Cook the cutlets for 3-4 minutes on each side on a medium BBQ. Remove from the BBQ, cover and stand before serving.





Location: South East Asia

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