Vindaloo is one dish that appears in all restaurant menus outside India. And Goan Pork Vindaloo is also one of the most misunderstood dishes by most chefs. The restaurants mostly sell Lamb Vindaloo or they get creative and offer chicken or sometimes fish vindaloo. But the authentic version uses Pork. Ofcourse you can get creative with the meat of your choice, but why not give the authentic recipe a try.
Pork Vindaloo is Portuguese gift to Goa during the colonization. In Portuguese, Vinho stands for Wine and Alho stands for garlic thus the name Vin-d’alho. This recipe has nothing to do with potatoes or aloo (in Hindi) which I have noticed a lot of restaurants serving with the dish. Most chefs also make it super red, hot and spicy. This dish doesn’t need to be hot, it has a nice balance of heat with some tanginess from vinegar.
Coconut vinegar is used in this dish, which isn’t a easy ingredient to find in regular supermarkets. You can use Apple Cider Vinegar or even some white wine to cook this dish. I had some coconut vinegar in my pantry from a goody bag gift once I received from my Filipino friend.
I had it with some steamed basmati rice but one of my Instagram followers replied saying I should have it next time with Goan Yellow rice, so my part 2 of this dish will be with yellow rice.
Here’s the recipe for you. Let me know below in the comments if you give it a try.
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This recipe makes enough to feed 3 people but I ended up eating it with my husband and hardly had any leftover. We both loved it so much that we couldn't stop gorging on it.
To make the fresh vindaloo paste
Dry roast all the whole spices to extract the essential oil from them in a frying pan on medium heat for 10-15 seconds without any oil. Once you smell the aroma, turn it off and let it cool down.
Along withg these spices and other spices mentioned under the spice paste section make a smooth paste. You can use the pestle and mortar as well but a blender will do the job too. Adding oil, can emulsify the paste well. Don't add all the water at one go. Keep adding it as you progress.
Next this paste can be added to the pork shoulders. And using your palms marinate the meat well with this paste. Add a tsp of salt and turmeric powder and put this in a ziplocl bag or cover the container with a plastic film and let it rest. If the meat can rest for 3 hours to overnight it can get super tender. Longer it rests the tender it gets. The vinegar breaks the fat well making it tender while cooking.
Once you are ready to cook, chop the onion into small pieces. Heat up a pan with oil and add the onion along with brown sugaar and salt. Cook this for 8-10 minutes. This will caramelize the onion very well bringing a sweeter flavor.
Add the marinated pork on high flame and give it all a good mix. Cook it on high flame for 5 minutes and later let it simmer on medium flame for 45 mins at least. Keep stirring it in between, don't leave the kitchen completely. But maybe keep catching up your favorite show on television and attend to this curry during commercial breaks.
After 45 mins, pork should be very soft and tender. Take the lid off, check for salt and add if needed. I served this with hot basmati rice and some fresh coriander leaves. You can also serve it with Goan Yellow rice.