Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.

Ingredients

• ½ cup cider vinegar

• 3 tablespoons vegetable oil

• 2 teaspoons crushed red chile

• 2 teaspoons minced ginger

• 1 teaspoon ground cardamom

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cloves

• ½ teaspoon ground turmeric

• Crushed black pepper

• 1 ½ pounds pork, cut in 1-inch cubes

• 1 to 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 1 medium potato, cubed

• 2 cups chicken broth

• 2 cups cooked rice

Instructions

To make the marinade, combine the vinegar, oil, chile, ginger, cardamom, cinnamon, turmeric, and black pepper in a non-reactive bowl. Add the pork and toss the pork in the mixture until well coated. Cover and marinate the pork for 2 to 3 hours or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.

Heat a little of the remaining oil in a heavy skillet, add the pork and brown. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to saute the mixture until the onions are soft and the potatoes are browned.

Add the reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the meat is very tender and the sauce is thickened, around 30 minutes. Add more broth if needed

Serve the vindaloo over a platter of hot rice.

Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.

Ingredients

• 1 cup chopped onions

• 4 Thai chiles, or substitute serrano chiles, stems removed

• 1 tablespoon chopped ginger

• 1 clove garlic

• 2 tablespoons peanut oil

• 1 tablespoon lime juice, fresh preferred

• 2 teaspoons grated lime peel

• ½½ teaspoon ground turmeric

• 1/4 teaspoon ground cumin

• 1 teaspoon sugar

• 1 ½ cups coconut milk

• 1 ½ pounds pork loin, cut in 1-inch cubes

Instructions

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding water if necessary to make a paste.

Heat the oil in a heavy saucepan, add the paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. Allow the mixture to cool.

Place the pork cubes in a heavy plastic bag and add the sauce. Marinate the pork, at room temperature, for an hour. Remove the pork and put the marinade in a saucepan.

Bring the marinade to a boil, reduce the heat, and simmer for 15 minutes.

Thread the pork cubes on skewers and grill or broil the satays until done, about 8 minutes. Cut one cube to check for doneness.

To serve, place the satays on a platter, brush with the sauce and serve the remaining sauce on the side for dipping.

This recipe and others can be found in the book excerpt

by Dave DeWitt and Nancy Gerlach

Ingredients

Sambal Marinade

• ½ cup coconut milk

• 2 green onions, minced

• 2 tablespoons Sambal Oelek

• 1 tablespoon lime juice, fresh preferred

• 1 tablespoon sugar

• 1 tablespoon chopped fresh cilantro

• 2 teaspoons fish sauce

The Pork

• 1 ½ pounds boneless pork, cut in 3/4-inch cubes

• Dipping Sauce: Commercial Sambal Oelek

  
  

  
  

Instructions

Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.

Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.

A time-saving alternative to cooking a large pork roast, the chops have an asian accent. The ginger gives a nice bite.

Ingredients

Pork chops, Soy sauce, brown sugar, Asian chile paste, pale or brown ale

Instructions

A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.

• 4 boneless pork chops, about 3/4-inch thick

• 1/4 cup soy sauce

• 2 tablespoons brown sugar

• 2 teaspoons grated ginger root

• 1 teaspoon Asian chile paste (available in Asian markets)

• 2 cup pale ale or brown ale

Place the chops in self-sealing plastic bag and add the other ingredients. Seal the bag. Gently massage the bag to evenly distribute the marinade ingredients. Refrigerate for 4 to 24 hours.

Prepare medium-hot coals in a kettle-style grill. Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals. Cover the grill and grill for 10 minutes, turning once.

Yield: 4 servings

Heat Scale: Medium