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 kg pork meat without bones (ragout)
6 tablespoons white vinegar (or apple vinegar)
1 teaspoon salt
1 piece ginger of about 10 cm (aprox. 100 g)
2 tablespoons concentrated tamarind
3 tablespoons Maille-Masala
15 pods garlic, peeled (about one full head)
2 x 1 tablespoon mustard oil or rapeseed oil
2 big onions, finely chopped
10 g sugar
3 teaspoons black pepper, roughly ground
poss. 4 branches of curry leaves
More about the travel adventure of Secret Agent Hektor Maille:
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:
First Publication: 24-4-2011
Modifications: 21-6-2011, 16-11-2011, 19-12-2011