How to Cook Pork With Vinegar


Pork can be served a variety of different ways. In this article, you'll learn how to cook pork with vinegar and garlic.

Things You'll Need

  • 2 1/4 pounds of pork, cut into 2 inch cubes
  • 3 tablesppons of red wine vinegar
  • 1 teaspoon of salt
  • 3 tablespoons of vegetable oil
  • 3 to 4 garlic cloves, finely chopped and peeled.
  • 3 peeled and finely sliced medium-sized onions
  • 2 chopped large tomatoes
  • 4 to 6 fresh hot green chilies sliced lengthwise in half
  • 1 teaspoon of sugar
  • 4 to 10 (depending on size) dried hot chilies
  • 1 tablespoon bright red paprika
  • 1/2 teaspoon cumin seeds
  • a 2 1/2 inch cinnamon stick broken up
  • 10 to 15 cloves
  • 1/2 teaspoon of black peppercorns
  • 5 to 6 cardamom pods
  • 10 to 12 peeled garlic cloves
  • 1 inch of fresh peeled and chooped ginger
  • 1/2 teaspoon of ground tumeric
  • 3 tablespoons of vinegar

Making the Pork with Vinegar and Garlic

  • Place the pork cubes is a large bowl. Sprinkle the pork with a little salt, and then add in the vinegar. Mix well and allow it to sit, covered in plastic wrap, for 2 to 3 hours.

  • While the pork is sitting, it is now time to get the spice paste ready. Place the peppercorns, cumin seeds, red chillies, paprika, cardamom pods, cinnamon, and cloves in a clean coffee grinder. Grind them all together as finely as you can.

  • Place the ginger and the garlic in a food processor, along with the turmeric, and 2 tablespoons of the vinegar. Make sure it is blended well.

  • Place the ginger and garlic paste into a small bowl, and add the dry spices. Mix them all together well.

  • Turning your attention now to the bowl with the pork cubes, add in half of the spice paste. Mix the spices and the meat together well, cover the result with plastic wrap, and refrigerate it overnight. The remaining spice past should be covered and refrigerated as well.

  • After the pork has sat overnight, heat the vegetable oil in a non-stick, wide pan, over medium heat. When the desired temperature has been reached, add in the chopped garlic, stir briefly, and then add in the onion. Cook and stir until the onion is softened and browned.

  • Add in 2 to 3 of the green chilies, as well as the tomatoes. Stir them together for 1 to 2 minutes.

  • Take the remaining spice paste out of the refrigerator, and add it to the mixture in the frying pan, along with one tablespoon of vinegar and some sugar. Stir fry this all together until the paste begins to develop color.

  • Add the meat into the stir fry, as well as they remaining spice paste that has been clinging to it. Be sure to mix it thoroughly so that everything is evenly distributed throughout the pork.

  • Turn the heat to low, and cook until you begin to notice the pork getting juicy. Add in 10 ounces of water, and, making sure that the pork is submerged in the water, bring it to a boil.

  • Cover the pork and return the heat to low. Allow it to simmer for 40 to 45 minutes.

  • At this point, the sauce should be of a medium to thick consistency. You might need to increase the heat to make sure this happens. Add in the remaining 2 to 3 green chilies.

  • Serve with your choice of Indian breads, or with steamed rice.

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