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Pork Vindaloo (Goan Pork Vindaloo)

Akum Raj Jamir
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine goan, Indian
Servings 4

Equipment

  • heavy bottm pot
  • Mixing bowl
  • Spatula

Ingredients
  

  • 500 grams pork
  • small tamarind
  • 1 large onion chopped
  • 6-7 cloves garlic
  • 1 inch ginger
  • 1 tablespoon toddy vinegar or white vinegar
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chilly powder
  • 2 green chilli slit (optional)
  • salt to taste
  • 1 tablespoon oil
  • 1-1½ cup water

To Grind:

  • 7-8 kashmiri red chillies
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 inch cinnamon stick
  • 5 cloves
  • 1 teaspoon mustard seeds
  • 2 tablespoon toddy vinegar

Instructions
 

  • Soak the tamarind in some water for 5-10 minutes 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 minutes.
  • Add water enough to cover the meat, salt to taste, tamarind extract and 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 minutes. 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 minutes and take off the heat.

Notes

  1. Authentic recipe uses toddy vinegar. You may use white vinegar if you dont have .
  2. Cooking time will differ according to the tenderness of your meat. 
  3. Marinate the meat atleast for a minimum time like 30-60 minutes. The longer marination the better.
  4. Recommend to use Kashmiri chilly for colour and mild hotness. 
Keyword goan delicacy, goan vindaloo, pork, vindaloo