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the appetizer:

The Asian Barbecue Book: From Teriyaki to Tandoori by Alex Skaria, includes recipes like Fragrant Pomegranate Scented Lamb Burgers; Vindaloo Pork Steaks; and Tataki Seared Beef on a Bed of Onion and Daikon.

Cookbook

 

Vindaloo Pork Steaks

Serves 4

Vindaloo Pork Steaks

 

Vindaloo is the Indian name for the Portuguese Vinho d'alhos (pork with wine and garlic) and is a specialty from the Indian state of Goa, which was once colonized by the Portuguese. I used the spice combination because it works very well as a marinade but modified the cooking method to work on a grill. This gives the best of both worlds-grilled pork chops with a nice crust and a fiery vindaloo sauce. I serve this dish with a spicy vindaloo sauce made from the marinade, plain basmati rice and Yogurt Cucumber Raita (page 166 of the book) because rice and yogurt are very good for taking edge the off of spicy food.

Preparation Time: 40 Minutes
Grill Time: 8 to 10 minutes for medium well

  • 2 lbs (1 kg) boneless pork chops
  • 1 tablespoon neutral-flavored oil
  • 1 cup (250 ml) water
  • Salt to taste

Vindaloo Marinade

  • 4 cloves, toasted
  • One 1-inch (2.5-cm) piece cinnamon, toasted
  • 1 teaspoon cumin seeds, toasted
  • 1-1/2 teaspoons chili flakes
  • 2 teaspoons black peppercorns, crushed
  • 1 tablespoon chopped garlic
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 1 large onion, finely chopped
  • 6 tablespoons malt vinegar

1. To make the marinade, place the toasted spices in a mortar or food processor and grind to a powder. One by one, add the chili flakes, peppercorns, garlic, ginger and onion and grind them to a fine paste. Add the vinegar and stir to combine. Rub this marinade all over the pork chops and leave in the refrigerator for 3 to 4 hours.

2. Remove the pork from the marinade and wipe off the marinade.

3. In a small saucepan, add the oil and place over medium-high heat. When hot add the leftover marinade and saute for a few minutes. Add the water and simmer over low heat for 10 minutes. Add the salt. Set aside to be used as a basting sauce and for serving as a dipping sauce.

4. Prepare the grill for direct grilling with two heat zones (high and medium). (See page 13 of the book for charcoal and page 17 for gas.)

5. Just before you begin grilling, oil the hot grate. Place the meat on the grate over the high heat zone and grill for about 2 to 3 minutes on each side. Move the meat to the medium heat zone and continue grilling for 5 to 7 minutes and baste regularly with the cooked marinade. Check for doneness by poking with your finger (see page 19) or pricking with a needle. If you're using the pricking test, the juice should run clear when done.

 
  • from:
    The Asian Barbecue Book:
    From Teriyaki to Tandoori
  • by Alex Skaria
  • Photography by Alberto Cassio
  • Tuttle 2009
  • $29.95, hardcover; 176 pages
  • ISBN-10: 080484044X
  • ISBN-13: 978-0-8048-4044-6
  • Recipe reprinted by permission.

Buy The Asian Barbecue Book

 

The Asian Barbecue Book

 
 
 
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This page created June 2009


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