Fleisch, Exotisch

Vindaloo (Dharamjit Singh)



Für 4 Portionen

Zutaten

  • 900 g Schweinefleisch, ohne
  • - Knochen
  • 50 g Geklärte Butter
  • 14 Knoblauchzehen
  • 0.5 TL Kardamom
  • 0.5 TL Zimtpulver
  • 0.5 TL Nelkenpulver
  • 0.5 TL Schwarze Pfefferkörner
  • 0.5 TL Cayennepfeffer
  • 1 TL Salz
  • 2 TL Senfsamen; gemahlen
  • 1 TL Kurkuma
  • 1 Essl Kreuzkümmel
  • 1 TL Zwiebelsalz
  • 5 cm Ingwerwurzel, frisch
  • 6 Lorbeerblätter
  • 1 Tasse(n) Weinessig
    		•
    Parch or roast the coriander seeds in a fryingpan and remove the husks. Lightly roast the cumin seeds. Grind these down with all the aromatics except the mustard seeds and bay leaves, and make into a thick paste with a little vinegar.

    Heat 1/2 oz. of the butter and fry the garlic to a light gold. Remove, crush and reserve. Wipe the pork with a cloth soaked in vinegar and cut into large cubes. Gash or prick the pork cubes and rub in the aromatic paste. Lay the bay leaves on top of the meat and cover with vinegar. Marinate for 24 hours in a cool place or in the refrigerator. Turn and mix well every 4 hours. Fry the mustard seeds in butter and when they are lightly browned put in the pork with its marinade, and the garlic and bay leaves. Bring to the boil and close the lid tightly. Simmer over very low heat until meat is tender. If more moistening is required, hot water may be added. The Juices of the vindaloo are midway between the sauces of braised meats, and the liquor of a curry. It can also be made using only 1/2 cup vinegar and making up the rest with water.

    Sometimes the vindaloo is made without butter and served chilled. For this, the pork is drained and placed in a hot sauce-pan, when it begins to stick the marinade is added, a tablespoon at a time until it is perfectly dry. Repeat 4 times, then cover with remaining marinade and cook as above. Serve chilled.

    Pickled Vindaloo is prepared as follows. Use very fat pork and wash it thoroughly in vinegar. See that your hands are free of moisture, and use wooden ladles. Rub pork with the aromatic paste, after gashing with a stainless steel knife, place in a covered saucepan and cook gently till all moisture has dried off. Heat a generous quantity of best mustard or olive oil in an earthenware pot or casserole. Grind down more aromatics with vinegar and steep in a little lukewarm oil for 5 minutes. Place pork in oil and add the second aromatic paste. Mix well, and simmer very gently until meat is tender. Cool and place the pork in an earthenware or stoneware jar. Sprinkle with whole peppercorns and bay leaves, top with the heated oil, covering the pork to a depth of 2-3 inches. Seal. When required, drain thoroughly and slice very thinly. It is eaten between bread rolls, or rolled up in a chappati or nan bread. The pickle can be grilled (or lightly fried) quickly on both sides, and served either with a garnish, or with vegetables and rice, or bread. The flavoured oil can be used to aromatize sauces and curries. A successful pickle takes many weeks to mature. Recipes are given in Chapter Fourteen both for fish and dark meat.

    Notes: Here are recipes for that lusty Western Indian Pork preparation marinated and then cooked in vinegar. The dish ist traditionally made with pork, but is equally good with fatty duck or goose. As the molee style uses coconut, so the vindaloo style depends on vinegar. The recipe for pickled vindaloo can be used for venison, boar and game meats. It is extremely appetizing, and a useful standby. The pickled meat is drained and grilled, or it is cut very thin to make an exotic sandwich. The meat can be packed in vacuum jars, or sterilized tins, and taken along on picnics, and certainly on longer treks or when Camping. The vindaloo is a fullbodied dish. The quantity of cayenne is entirely a matter of discretion.

    Stichworte

    Exotisch, Fleisch, Indien, Schwein

    Titel - Rubrik - Stichworte