This Gomanchala Pork Curry is inspired by the cuisine of Goa in Western India, the birthplace of the Vindaloo. It is spicy, sweet, sour and delicious.
Course: Main Dish
Author: John Thompson
1 ½lbs.Pork cut into bite size cubes;
½tsp.each of Salt and Pepper;
1tbsp.each Coriander and Mustard seed;
3cupscoarsely chopped Onion;
3 -4fresh green Chiliesthinly sliced into rings;
1 ½cupsthick tomato sauce.
Rub the salt, pepper and Cayenne pepper into the meat cubes and then stir in the garlic puree, the maple syrup and the vinegar. Set aside to marinate for an hour or two or even overnight.
Heat 2 tablespoons of the butter in a pot over moderate heat and then brown the pork cubes in batches. Remove the meat to a bowl as it becomes done and set aside.
Dry roast the mustard, fenugreek and coriander seeds in a small pan and the grind everything to a powder.
Heat the remaining butter in your pot and stir in the powdered spices. Add the cinnamon stick, cloves and cardamom seed and stir until the fragrance is released.
Add the onions and then turn down the heat to low. Cover the pot and continue to cook for 20 – 30 minutes until the onions are soft and beginning to get nicely browned.
Turn up the heat and add back the meat, the fresh chili, and the tomato sauce. As soon the pot comes to a low boil, turn the heat back down and simmer over low heat for about an hour until the meat is nicely tender.
Serve immediately, or chill and re-heat for service when ready.