Wednesday, May 4, 2011

prelude to a much longer post

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 =



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.

1 comment:

  1. Drool. omg, I've stepped away from your blog, but I don't know why. it's lovely to be back and catch up!