Google+
facebook twitter google plus pinterest blog More

Goan Pork Vindaloo Recipe

Pork Vindaloo is a traditional Goan recipe and it is a spicy and tangy. In Earlier in 18th century the Portuguese brought this recipe in our country. Now it is the national dish of this state.  The pork vindaloo Portuguese name is carne de vinha d’alhos (meat marinated in wine-vinegar and garlic).

When Portuguese came in India they found a lot of mashala or spicy powders hear.  So they made it with Indian spice powder such as chilies, tamarind, black pepper, cinnamon, and cardamom. Making with Indian spice it tastes better than earlier.
Ingredients:
2 lb. boneless pork shoulder, cut into 2″ pieces
1/3 cup white wine vinegarPork Vindaloo
3 tbsp vegetable oil
1 tsp. black mustard seeds
2 large onions, finely chopped
1 heaped tbsp finely grated ginger
4 large garlic cloves, finely grated
250ml chicken stock
Handful coriander leaves
Salt as taste

Spice or Mashala:

6 green cardamom pods
½ tsp black peppercorns
1 tsp golden caster sugar
8 small dried chillies
Pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric powder
1 tbsp mild chilli powder

Directions:

In a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to make a fine powder. Mix all spice powder, grated ginger, garlic, vinegar and pork. Cover its lid. Leave eat to marinate for overnight.

In a deep frying pan heat some oil in a medium flame.  Crackle the mustard seeds, and then add chopped onion.  Cook it until starting to soften. Add green chili and chili powder and cook it low flame, otherwise it will burn.

Add the marinated pork in it. Stir it continuously. Turn up the flame low and cook for about 5 minutes, stirring continuously. Add the leftover marinade to the pan with the stock. Add the chicken stock in it. Add salt as taste.  Cook it in low flame for 40-45 minutes until the pork is soft also the sauce will be thickened.

You will know that the Pork Vindaloo is ready when the gravy is fiery red in color. Sprinkle the coriander leaves on top. Serve with steamed basmati rice and naan.

Tips: Vindaloo can made with chicken or mutton  in same process.

Both comments and pings are currently closed.

Comments are closed.