I'm going to follow up on this in a couple months, but for right now:
Vindaloo - a Goan curry inspired by the Portuguese dish of pork with wine and garlic, substituting vinegar for the wine; in foreign Indian restaurants, often served with potatoes because "aloo" means "potato."
Adobo - Filipino dish of meat cooked in soy sauce and vinegar, with bay leaves and garlic. Like vindaloo, it developed in a cuisine blending Iberian and Asian cooking.
1+2 =
Vindalobo!
Pork belly was slow-cooked in two vinegars (one pepper vinegar, one infused with curry leaves) with soy sauce, curry seasoning, onion, and garlic; tomato sauce was added and it continued to cook until the sauce had cooked down. Fried potatoes alongside.
Much more to say about this later.
Drool. omg, I've stepped away from your blog, but I don't know why. it's lovely to be back and catch up!
ReplyDelete