Pork Vindaloo is a spicy and tangy Indian curry that originated in the state of Goa. Vindaloo recipe which Portuguese left us with hundreds of years ago adorns tables in Catholic homes whether it is a feast day or lazy Sunday. The word "vin" of the dish is a Portuguese word which refers for wine or wine vinegar and the "aloo" refers to garlic.
These wine vinegar and garlic are the primary ingredients of popular pork preparation, and other ingredients are fiery dry red chilis and peppercorns. It is believed that Indians added the chilis and pepper to this Portuguese dish.
The combination of these ingredients made Pork Vindaloo as one of the best Indian dish which are loved by the foreign tourists also. The recipe has many adaptations for those who do not eat pork. Some of the varieties are Aloo Vindaloo, Chicken Vindaloo and many more. But if you like pork, you will be a devotee of this dish where flaky pork meat, capped with delicious soft fat which are soaked in all the tart and spicy goodness of the masala. Here's a recipe for Pork Vindaloo:
Ingredients of Pork Vindaloo:
For the Marinade:
- 1 kg (2.2 lbs) boneless pork, cut into cubes
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 8-10 dried red chilies (adjust to your spice tolerance)
- 1 teaspoon black peppercorns
- 1 teaspoon turmeric powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 tablespoon ginger-garlic paste
- 2 tablespoons vinegar
- Salt to taste
For the Curry:
- 2 onions, finely chopped
- 4-5 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2-3 tablespoons vegetable oil
- 2 bay leaves
- 4-5 cloves
- 1-inch piece of cinnamon stick
- 2-3 green chilies, slit lengthwise
- 2-3 potatoes, peeled and cut into chunks (optional)
- 1 cup water
- Salt to taste
- Chopped fresh cilantro for garnish
Instructions of making Pork Vindaloo:
1. Prepare the Marinade:
- In a dry pan, roast the cumin seeds, mustard seeds, dried red chilies, and black peppercorns for a couple of minutes until fragrant. Then, let them cool.
- When it is cool, Grind these roasted spices in a grinder and make a fine powder.
- In a bowl, combine the ground spice mixture with turmeric powder, ground cinnamon, ground cloves, ground cardamom, ginger-garlic paste, vinegar, and salt to form a paste.
2. Marinate the Pork:
- Coat the pork cubes with the marinade paste, making sure they are well covered.
- Cover the bowl and let it marinate in the refrigerator for at least 2-3 hours, preferably overnight for the best flavor.
3. Cook the Vindaloo:
- Heat vegetable oil in a large, heavy-bottomed pot or skillet over medium heat.
- Add the bay leaves, cloves, cinnamon stick, and green chilies. Sauté for a minute or until aromatic.
- Now add the chopped onions in it and sauté until onions turn translucent and start to be brown in color.
- Add now minced garlic and ginger, stir and cook for another 2-3 minutes until the raw smell disappear..
- Add the marinated pork along with any remaining marinade and cook for about 10 minutes, stirring occasionally until the pork changes color and starts to brown.
- If using potatoes, add them at this stage and cook for another 5 minutes.
- Pour in 1 cup of water, cover the pot, and simmer for 30-40 minutes or until the pork is tender and the potatoes are cooked through.
- Adjust salt and spice levels as needed.
4. Garnish and Serve:
- Garnish the Pork Vindaloo with fresh cilantro leaves.
- Serve hot Pork Vindaloo with steamed rice, naan, or crusty bread.
Enjoy your homemade Pork Vindaloo, a delicious and spicy Indian curry with complex flavors! Adjust the level of spiciness by using fewer or more dried red chilies according to your preference.
Recipe Card
Cuisine: Goa, Country: India, Prep Time: 15 minutes, Cook Time: 1 hour, Total Time; 1 hour 15 minutes, Serving: 4 Servings
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