Pork Cheek Vindaloo

A gloriously tasty Indian recipe from Michelin star restaurant Gymkhana


21 Sep 2017
Cooking time
20 mins
Preparation time
15 mins

Ingredients

600g Pig Cheeks and Pig Leg

120ml Vegetable Oil

250g Onions

1 cup Water or Stock

Marination

100ml Goan Palm Vinegar

6-8 Black Pepper Corns

1 tsp. Sugar

1 tblsp Ginger Paste

1 tsp Garlic Paste

Paste

8 Whole Red Chillies

4 Green Cardamom

4 Cloves

1 tblsp Coriander Seeds

1 tsp Cumin Seeds

1 tsp Turmeric

2 tblsp Malt Vinegar

Method

  1. Trim the fat from the cheeks and cut into 1" diced squares
  2. Prepare the marinade and mix in the meat and leave in the fridge for 4 hours
  3. Peel and finely chop the onions. Heat oil in a thick bottom pan, add in the marinated meat and fry until lightly brown.
  4. Remove the meat and place on a tray. Add in the onions to the remaining marinade and fry until brown.
  5. Place the meat back into the sauce and cook for an additional five minutes.
  6. Add the spice paste and cook for five more minutes.
  7. Add one cup of water or stock and reduce the heat. Cook until tender.

Check the seasoning and serve.

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