Pork Vindaloo (Kochi Style)
ID: 6975a9e2...
A quick and easy Kochi-style Pork Vindaloo recipe cooked in a pressure cooker. This flavorful dish features succulent pork cubes simmered in a spicy, tangy gravy infused with vinegar and traditional spices, widely prepared around Cochin for Christmas.
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🍳 烹飪流程
Grind ginger, garlic, mustard, cumin, and vinegar into a paste, then mix with spice powders. → Saute sliced onions and curry leaves in hot oil in a pressure cooker until light brown. → Add the spice paste, sauteing until fragrant, then add the pork pieces and coat well. → Add water and vinegar, close the cooker, and pressure cook for 2-3 whistles. → Open and simmer uncovered to thicken the gravy, adjusting salt and vinegar to taste.
烹飪步驟
簡短烹飪順序
Grind ginger, garlic, mustard, cumin, and vinegar into a paste, then mix with spice powders. → Saute sliced onions and curry leaves in hot oil in a pressure cooker until light brown. → Add the spice paste, sauteing until fragrant, then add the pork pieces and coat well. → Add water and vinegar, close the cooker, and pressure cook for 2-3 whistles. → Open and simmer uncovered to thicken the gravy, adjusting salt and vinegar to taste.
開場介紹
A quick and easy Kochi-style Pork Vindaloo recipe cooked in a pressure cooker. This flavorful dish features succulent pork cubes simmered in a spicy, tangy gravy infused with vinegar and traditional spices, widely prepared around Cochin for Christmas.
步驟 1
In a blender, grind garlic, ginger, mustard seeds, cumin seeds, and 1 tbsp of vinegar into a paste. Set this paste aside.
步驟 2
On a plate, mix the ground paste with chilli powder, Kashmiri chilli powder, turmeric powder, and 1 tbsp of vinegar to form a thick marinade paste.
步驟 3
Heat coconut oil in a pressure cooker.
步驟 4
Add sliced onions and curry leaves. Saute nicely.
步驟 5
Add salt and saute until the onions turn light brown in color.
材料清單
重要提醒
Kashmiri chilli powder is used primarily to give the curry its vibrant red color without making it excessively spicy.
Ensure the pork pieces are cut into medium-to-large uniform cubes so they cook evenly without breaking down.
Using coconut oil is essential for the authentic Kerala/Kochi flavor profile.
Vindaloo tastes even better the next day as the meat fully absorbs the vinegar and spice flavors.
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