Curry of the week : 11-January-98

Goan Vinegar Pork

Ingredients

• 1.5 kg (3.5 lb) pork
• 2 large onions, chopped
• 2 tablespoons vegetable oil
• 4 cloves garlic, finely chopped
• 5 cm (2 inch) piece fresh ginger, finely chopped
• 1 cup vinegar
• 4 fresh green chillies, chopped
• salt
  
  
• Spices
  • 1/2 teaspoon coriander, ground
  • 1/2 teaspoon cloves, ground
  • 1/2 teaspoon cassia bark, ground
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli powder

Method

• Pre-heat the oven to 180C (350F / Gas 4).
• Cut the pork into 2.5 cm (1 inch) cubes.
• Fry the onions in oil for about five minutes. Add the garlic and ginger and simmer for another 10-15 minutes.
• Mix the spices with water to make a paste. Add the onions etc. and fry for another 10 minutes. Add some water if the mixture becomes too dry. Stir continually.
• Meanwhile, fry the pork in a separate pan in the remaining oil for about 10 minutes or until the pieces are browned.
• Place the onion mixture and chicken into a casserole dish, add the vinegar, chillies, salt and a little water and cook in the pre-heated oven for 45 minutes.

Serves 4.