Pork Vindaloo, a traditional Goan delicacy of pork marinated in spice paste of red chillies, spices, garlic and vinegar. Perfectly cooked into a spicy , sour and aromatic Pork Vindaloo.
Vindaloo, for those of you who haven’t heard of it originated as a Portuguese dish that left us with hundreds of years ago. The Goans adopted this dish brought by Portuguese explorers in the fifteenth century and modified it by adding Indian spices & dry chillies known as Kashmiri Chillies, and as wine was not readily available in India, it was substituted with palm vinegar.
The word Vindaloo comes from the Portuguese Carne de Vinha d’ Alhos, that is, pork with wine and garlic. The word “Vin” means wine or wine vinegar and “Aloo” means Garlic. The alternative terms are Vindalho or Vindallo. Traditional Goan Pork Vindaloo is intensely flavored with fragrant spices and does not include potatoes.
Pork vindaloo gets its feiry rich red colour from the kashmiri red chilly. Pork vindaloo is a bit hot and spicy because of the red chillies and sour in taste because of the vinegar.
Pork Vindaloo is like pickled pork, it tastes better after a day or two in the fridge. Served best with plain white rice or sannas or neer dosa. No Goans celebration or festive occasions is complete without the Goan Pork Vindaloo. This dish is served in every Goan household during Christmas, New Year and Easter celebrations.
Do try this recipe and you will know why this dish is so loved in Indian restaurants around the world. It is one of those dishes which you cant stop eating even if your mouth is on fire and leaves your taste buds tingling for more.
If you happen to try this recipe please do share with me your feedback how much you liked it in the comments below, I will be happy to see your feedback and look forward to it. So let’s get started.
Preparation time : 15 mins + marination time
Cooking time : 45 mins
Serves : 3-4
Pork – 500 gms
Tamarind – a small piece
Onion – 1 large finely chopped
Garlic – 6-7 fat cloves pounded to paste
Ginger – 1 inch pounded to paste
Toddy Vinegar ( Goan vinegar)/ White vinegar – 1 tbsp
Turmeric Powder – 1 tsp
Red chili powder – 1 tbsp
Green Chillies – 2 cut into thin strips ( optional)
Salt to taste
Oil – 1 tbsp
Water – 1-1½ cup
To Grind :
Kashmiri red chillies – 7-8 Whole
Cumin seeds – 1 tsp
Black peppercorn – 1 tsp
Cinnamon: 1 inch
Cloves: 5 nos.
Black mustard seeds: 1 tsp
Toddy Vinegar ( Goan vinegar) / White Vinegar – 2 tbsp
Soak the tamarind in some water for 5-10 mins and extract the juice out of it. Keep aside.
Grind the ingredients mentioned in the grinding list to a smooth paste by adding very little water if needed.
Take the pork in a mixing bowl. Add the red chilly powder, turmeric powder, ginger, garlic paste and the masala paste and mix well. Marinate it for 4-6 hours or overnight. Overnight is better. I Kept it overnight.
Heat oil in a pan. Add the onion and saute until translucent.
Add the pork and cook on medium flame until all the moisture is absorbed and oil starts oozing out approximately for 15 mins.
Add water enough to cover the meat, salt to taste, tamarind extract, mix it well, cover the pan and cook on low-medium heat till the pork is cooked completely and it reaches the desired consistency approximately for 20-25 mins. Cooking time will differ upon the tenderness and thickness of your meat.
Add the remaining vinegar and green chillies if using, cook for 2-3 mins and take off the heat.
Thank you for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always, I would love to hear from you all. Happy cooking!