Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Goa · Lunch

Goan Pork Vindaloo (Fiery Portuguese-Goan Dish)

Traditional 2. Goan Pork Vindaloo recipe

🧺 Ingredients

• Pork shoulder/butt — 1000g, cut into 1-inch cubes
• Kashmiri dried chillies — 15, deseeded, soaked in warm water 30 min
• Black peppercorns — 8-10
• Cinnamon stick — 1-inch piece
• Cloves — 5-6
• Cumin seeds — 1 tsp
• Coriander seeds — 1 tsp
• Garlic cloves — 8-10, peeled
• Fresh ginger — 1.5 tbsp, sliced
• Coconut vinegar/apple cider vinegar — 150ml
• Onions — 3 large, finely sliced
• Tomatoes — 3 medium, chopped
• Vegetable oil — 4 tbsp
• Salt — 2 tsp
• Palm jaggery/brown sugar — 1 tbsp
• Curry leaves — 6-8 sprigs
• Water — 200ml

👩‍🍳 How to make Goan Pork Vindaloo

1. Heat 2 tbsp oil in heavy-bottomed pot over medium-high flame
2. Dry the pork pieces with cloth, add salt
3. In batches, fry pork until brown crust forms on all sides (8-10 min per batch, do not crowd pan)
4. Remove pork, set aside
5. In same pot, heat remaining 2 tbsp oil
6. Sauté onions 5-6 min until golden brown
7. Add tomatoes, cook 3 min until soft
8. Add curry leaves, ginger slices, cook 1 min
9. In spice grinder, dry toast cinnamon, cloves, cumin seeds, coriander seeds, black peppercorns for 2 min until fragrant
10. Cool briefly, grind to powder
11. Blend soaked chillies with garlic, ginger, and 100ml vinegar to smooth paste
12. Add chilli-garlic paste to pot, cook 3-4 min on medium heat until oil separates
13. Stir in ground spice powder, cook 2 min
14. Return pork to pot, mix well with masala (3 min)
15. Add water and remaining vinegar
16. Bring to boil, then reduce heat to low
17. Cover tightly, simmer 60-70 min, stirring every 15 min (meat should be very tender, sauce thickened)
18. Stir in jaggery, taste and adjust salt
19. Final 5-10 min uncovered to reduce sauce if needed
20. ---

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