THE VINEGAR-STUNG PORK

(Our Play on Pork Vindaloo)

THE VINEGAR-STUNG PORK

Ingredients: 600g Pork shoulder (cubed), 3 tbsp Malt vinegar, 1 tbsp Ginger-garlic paste, 2 tsp Chili powder, 1 tsp Turmeric, 1 tsp Cumin powder, 1 tsp Cinnamon...

Ingredients

  • 600g Pork shoulder (cubed)
  • 3 tbsp Malt vinegar
  • 1 tbsp Ginger-garlic paste
  • 2 tsp Chili powder
  • 1 tsp Turmeric
  • 1 tsp Cumin powder
  • 1 tsp Cinnamon

Cooking Method

  1. The Coat Marinate pork in vinegar and spices for 20 minutes.
  2. The Architect Sauté diced onions until they are dark, sweet, and caramelized.
  3. The Bloom Add the pork and marinade with a splash of water; fry for 5 minutes to bloom the spices.
  4. The Simmer Cover and simmer on low for 40 minutes until the pork is tender and the sauce is dark and rich.
  5. The Final Flourish Finish with a squeeze of fresh lime to balance the vinegar.

Cuisine: Indian

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