RECIPES OF SRI LANKA

Pork Vindaloo

Ingredients

4 fl oz

1 lb

1 large

1 tsp

2 tbsp

5-6 cloves

1/2 oz

4

1

6-8

1 1/2 oz

6-8

1 lb

1/2 tbsp

2-3 sprigs

Vinegar

Lean pork cubes

Onion (peeled and roughly chopped)

Cumin seeds

Mustard seeds

Garlic (crushed and chopped)

Fresh ginger root

Cloves

Cinnamon (1 inch)

Peppercorns

Ghee (or 3 tbsp oil)

Curry leaves

Tomatoes (skinned and chopped)

Ground turmeric

Coriander leaves (chopped to garnish)

Salt (adjust to taste)

1. Blend 1tbsp of vinegar with a little water and rinse the pork in this mixture
2. Drain and pat dry with kitchen paper
3. Grind the onion, cumin seeds, mustard seeds, garlic, ginger, cloves, cinnamon and peppercorns with a little of the remaining vinegar to a thick paste
4. In a large bowl or dish thoroughly mix the pork cubes with this paste cover and set aside to marinate for 15-20 minutes
5. Heat the ghee or oil and fry the curry leaves until golden brown
6. Add the marinated pork, tomatoes and turmeric and keep stirring until the tomatoes are completely broken
7. Add any remaining vinegar and salt
8. Cover and simmer for about 40-50 minutes until the pork is tender   (A little water may be added during cooling if necessary, although the sauce should be fairly thick)

Garnish with coriander leaves and serve with rice