RCR’s Pork Vin d’alho

With a few tweaks to suit their palate, this mouth-watering recipe is sure to knock you off! Taste wise.

Recipe and Photo Courtesy Ravishankar Sarkar

 

RCR’s Pork Vin d’alho

RCR’s Pork Vin d’alho

Ingredients

  • I kilo of Pork meat (non-lean – since that’s the way we like it) cut into medium cubes
  • Marination
  • Quarter Cup – Red Wine Vinegar
  • Quarter Cup – Malt Vinegar
  • 1 tsp – Sugar
  • 2 tsp – Salt
  • 4 Cloves
  • 5 Green Cardamoms
  • Spice Paste:
  • 12 Whole Red Chillies
  • 2 inch Cinnamon Stick
  • 2 tsp Ground Black Peppercorns
  • 2-3 cloves
  • 2 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 20 Garlic Cloves
  • ½ inch Ginger
  • Other Items:
  • 2 Finely Chopped Onions
  • 10 Whole Garlic Cloves
  • 10 Baby Potatoes
  • Salt
  • 750 ml Hot Water
  • Oil

Method

  • 1. Marinate the meat with the listed items and set aside for 4-5 hours.
  • 2. Make a paste of the ingredients listed under Spice paste and set aside
  • 3. Boil the baby potatoes, skin them, apply salt, fry them and once cooked, remove and set aside
  • 4. Heat oil in a wok/kadai and fry the onions until brown.
  • 5. Add the spice paste, sauté on low for a while until the masala is cooked and the oil separates.
  • 6. Increase the heat and add the meat along with the marinade.
  • 7. Mix well, stir off and on and sauté for about 3 minutes and then add hot water.
  • 8. Cover, allow the meat to simmer and cook on low. Add salt too.
  • 9. Once the meat is almost done, add the baby potatoes and whole garlic cloves.
  • 10. Allow the meat to completely cook and you have adequate sauce.
  • 11. Serve with steamed rice.

http://www.ranna-bati.com/rcrs-pork-vin-dalho/

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