Ingredients
6 tbsp oil
600 g Chinese roast pork
1 tbsp dark soy sauce
1/2 metric cup wine vinegar I tbsp brandy
Salt to taste
600 g potatoes — leave whole
‘/2 litre water
2 sprigs curry leaves
Roast and grind finely
20 dried chillies
8 cloves garlic
20 shallots
2 tbsp jintan puteh
1 tbsp jintan manis
1 tbsp mustard powder
1 cm piece turmeric
2 cm piece root ginger
Method
Par boil potatoes. Cut roast pork into pieces. Marinate pork and potatoes with the spices and vinegar for 2 hours.
Heat oil in clay pot — fry the curry leaves, add the seasoned port potatoes — frying till fragrant. Add water and allow to simmer till vindaloo is thick. Add soy sa salt and brandy. Remove fro Serve with rice or toast.
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Tags: chinese roast pork, curry leaves, dark soy sauce, dried chilies, meat poultry, meat poultry recipe, potatoes, roast pork vindaloo recipe, root ginger, shallots, spicy recipes