How to make spice curry 'Pork Vindaloo' with juicy pork that oozes gravy
During the year-end and New Year holidays, there are more opportunities to eat Japanese-style dishes such as osechi and ozoni, but there are probably many readers who feel that they are tired of Japanese food. Therefore, I tried to summarize how to make a spice curry ' Pork Vindaloo ' where you can enjoy juicy pork with a lot of photos.
The ingredients for about 4 servings of pork vindaloo are as follows.
Pork shoulder loin: 500g
Red wine: 100ml
Plum wine: 100ml
Whole tomatoes: 1 can
Onion: 1 piece
Garlic: 2 cloves
Cumin powder: 1 tablespoon
Coriander powder: 1 tablespoon
Cayenne pepper: 1/2 teaspoon
Salt: 1 teaspoon
Oil: 2 tablespoons
First, cut the pork shoulder loin into thick pieces and put them in a bowl.
Grate the garlic and ginger, put them in a bowl, and add the plum wine.
Rub it in firmly.
After rubbing it, wrap it and put it in the refrigerator overnight.
When the pork is ready, add 1 tablespoon coriander powder, 1 tablespoon cumin powder, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper to a plate.
Next, chop the onion coarsely.
Heat the oil in a pan, add the onions, and sauté over high heat until brown.
When the onions turn brown, add the canned tomatoes and continue frying over high heat while mashing them with a wooden spatula.
Stir-fry like this until the water stops dripping even when scooped with a wooden spatula.
Once the tomatoes have dried out, switch the heat to low and add the spices.
Continue to simmer over low heat for 3 minutes.
Next, put the pork into the pot along with the marinade.
Cook over medium heat until the surface of the pork is browned.
When the pork is fried, add the red wine.
Mix well and heat over medium heat until bubbly and bubbly.
Now add water.
Heat over medium heat until bubbly and bubbly.
When it starts bubbling, switch to low heat, cover and simmer for 45 minutes to complete.
I served the finished pork vindaloo on a plate.
When you eat it, when you bite the thick meat, the meat juice containing the sweetness of plum wine overflows. It is also good that the aftertaste is refreshing because it puts a lot of tomatoes. The pork shoulder loin used this time had a good balance of fat and lean meat, so each time it was brought to the mouth, it had a different texture and flavor, such as ``fatty and rich meat'' and ``red meat with a chewy texture.'' I could taste the meat.
The benefits of making your own spice curry are diverse, such as ``you can enjoy the fun of choosing and mixing spices'' and ``you can adjust the spiciness to your liking'', but for the GIGAZINE editorial department where gluttons gather, ``your favorite meat The biggest advantage is that you can enjoy it by cutting it to size. In the pork vindaloo I made this time, I used pork shoulder loin, but please enjoy the arrangement such as using pork belly to make it fat and rich, or using pork thigh meat to make it light.