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Goan Pork Vindaloo

4

595 min

Goan Pork Vindaloo

Goan Pork Vindaloo Photo 1

Category

Pork Recipes

Time

595 min

Serving

8 persons

Calories

264

Rating

4.00★ (17)

Cuisine

Indian
Author: Victoria Bailey
The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.

Ingredients

  • Kashmiri Chili peppers: 16 piece (seeded, dried)
  • cinnamon stick: 1 piece (1 inch piece)
  • cumin seeds: 1 tsp
  • whole cloves: 6 piece
  • whole black peppercorns: 0.5 tsp
  • ground turmeric: 0.5 tsp
  • white vinegar: 1 Tbsp
  • salt: 0 piece (to taste)
  • boneless pork loin roast: 2 pound (cut into 1-inch cubes)
  • vegetable oil: 0.25 cup
  • onions: 4 piece (chopped)
  • garlic: 10 clove (minced, to taste)
  • ginger root: 1 piece (2 inch piece, minced, fresh)
  • boiling water: 2 cups
  • green Chili peppers, seeded and: 2 piece (cut into strips)
  • white vinegar: 0.25 cup

Metric Conversion

Stages of cooking

Goan Pork Vindaloo Photo 21
Goan Pork Vindaloo Photo 32
Goan Pork Vindaloo Photo 43
Goan Pork Vindaloo Photo 54
  1. Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
    Goan Pork Vindaloo Photo 2
  2. Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
    Goan Pork Vindaloo Photo 3
  3. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
    Goan Pork Vindaloo Photo 4
  4. Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
    Goan Pork Vindaloo Photo 5

History of the Goan Pork Vindaloo:

The Goan Pork Vindaloo is a traditional dish from Goa, a state on the western coast of India. The dish has its origins in Portuguese cuisine, which was influenced heavily by the use of vinegar and garlic. The Portuguese brought the recipe to Goa when they colonized the region in the early 16th century. However, it soon became a localized dish with the addition of spices like cinnamon, cumin, and cloves.

In Goa, the dish is typically made with pork, although other meats like chicken and beef can also be used. The dish has gained popularity worldwide and is now a favorite in Indian restaurants all over the world.

Tips and Tricks for Goan Pork Vindaloo Recipe:

  • The key to a good vindaloo is to marinate the meat in the spice paste for several hours, or even overnight. This allows the meat to absorb the flavors of the spices.

  • Use Kashmiri chili peppers for a milder flavor. If you like your vindaloo spicy, you can increase the number of chili peppers or use a spicier variety.

  • Be sure to trim the fat from the pork before cooking it. This will ensure that the meat cooks evenly and is not too greasy.

  • When cooking the onions, garlic, and ginger, make sure that they are golden brown before adding the pork. This will give the dish a rich, flavorful base.

  • When adding the vinegar, be sure to use white vinegar. Other types of vinegar can alter the flavor of the dish.

Tips for presenting the dish:

The Goan Pork Vindaloo can be presented in a variety of ways. You can serve it with rice, crusty rolls or naan bread. Garnish it with fresh cilantro or mint leaves for a pop of color. You can also serve it with a cooling yogurt sauce on the side, which can help to balance out the spice of the dish. Whatever way you choose to present it, be sure to keep it hot and fresh for the best flavor experience.

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