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Pork with Vinegar and «Maille-Masala»

Swar Mas ka Vindalu is said to originate in Goa, which was more than four centuries a Portuguese colony. The recipe varies a typically European way of preparing meat – marinating it in wine or vinegar, respectively. In the term of Vindalu or Vindaloo are hidden the two basic ingredients of the dish: vinho («wine») or vinagre («vinegar») and alho («garlic»). Usually one would mix together for the preparation of pork Vindaloo a proper blend of dried spices, or use a ready-made paste. We cook the meat with Maille-Masala, the spice mixture of «Mission Kaki», and are always pleased with the result. Vindalu is best served with basmati or some other dry rice.

1. Put pork in a bowl and mix well with vinegar, salt and pepper. Marinate at room temperature (depending on climate) at least 1 to 2 hours - occasionally stir.
   We tried the recipe with different types of vinegar (white wine vinegar, apple vinegar and a not very sweet, white balsamic vinegar) - we found no differences in the results.
2. Remove meat from the marinade and drain well. Keep marinade.
3. Clean cut into more or less tiny pieces (depending on the strength of the food processor). Dissolve tamarind in 1 dl hot water over. Put the marinade (from the meat), ginger, tamarind-juice and «Maille-Masala» in a food processor or blender and transform it into a sauce. Finally, press the garlic into it.
4. Heat one tablespoon of oil in a heavy pan (more about in German) and brown the meat thoroughly, turning frequently. After a time it typically occurs quite a lot of juice. Continue to cook for about 5 to 10 minutes, then remove the meat from the pot and set aside, along with the juice.
5. Pour again one tablespoon of oil in the pot, add onions and cook. If they are slightly translucent, stir in the sugar and fry the onions vigorously until they are dark browned (the slightly caramelized flavor of browned onions with sugar is an essential part of the recipe).
6. Remove the pot from heat and pour in 1 dl of water. With a wooden detach everything has stuck at the bottom of the pot.
7. Pour in the sauce from the blender and add another 1 to 2 dl water (you can first pour this water into the mixer, thus gaining even the last bit of sauce). Stir in pepper. Increase heat and simmer the sauce, stirring frequently, about 5 minutes until the ingredients have combined well together.
8. Add pork (along with the leaked juice). Bring to boil, reduce heat to a minimum and simmer for 1.5 hours, cover very easily. Depending on the stove even the smallest flame is too strong - then you can take the pot off the fire from time to time for a few minutes. Stir occasionally. If the pot does not close very well, it may be that you have to occasionally add a little water. In the opposite case (when the lid sits really firm) the sauce might be too thin in the end, in that case you can simmer the Vindaloo a few minutes without the lid until it reaches the desired consistency.
9. Towards the end of the cooking time you may add a few curry leaves.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 18: On the Spice Trail in Maharashtra
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

In India, Hektor Maille gathers the ingredients that make up a special spice mixture in which his entire «mission» is represented – each ingredient in this «Maille-Masala» brings to mind one particular scene from each of the 20 episodes. Maille-Masala can be part of many different recipes - for example:

• Swar Mas ka Vindalu «Maille» (Pork ragout braised with vinegar, garlic and «Maille-Masala»)
• Stuffed Pumpkin (Baked in the oven with chicken liver, tamarind and «Maille-Masala»)
• White Cabbage Curry (Braised with Potatoes, Tomatoes and «Maille-Masala»)

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