Pork vindaloo

Pork vindaloo

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

This Portuguese-inspired dish originated in Goa in the sixteenth century, heralding the arrival of the chilli in India with what is one of the hottest dishes in the Indian repertoire. First made almost as a preserved pickle, tiny amounts were eaten with lots of bread or rice. Gradually the amount of chilli has been lessened to transform it into a main course curry, but it can still bring tears to the eyes. It is traditionally made with pork and red wine vinegar, but you can substitute beef, goat, lamb, duck or venison if you prefer. Serve it with steamed basmati rice.

Ingredients

Quantity Ingredient
1kg diced pork neck
60ml vegetable or canola oil
1 large onion, chopped
1/2-1 teaspoon salt, or to taste

Marinade

Quantity Ingredient
125ml red wine vinegar
1 tablespoon freshly ground black pepper
1 tablespoon sugar
8 green cardamom pods
8 cloves
5 green chillies, slit to just below the stalk area, top and seeds left intact

Vindaloo Paste

Quantity Ingredient
2 1/2 teaspoon chilli powder
2 x 5cm cinnamon, finely ground
1 tablespoon ground cumin
2 tablespoons turmeric
2 tablespoons Ginger paste
1 tablespoon Garlic paste
60ml red wine vinegar
1 tablespoon hot english mustard

Method

  1. To make the marinade, mix together the vinegar, pepper, sugar, cardamom pods, cloves and chillies in a large bowl.
  2. Add the pork and stir to coat thoroughly, then cover and put in the refrigerator to marinate for at least 4 hours.
  3. To make the vindaloo paste, mix together the chilli powder, cinnamon, cumin, turmeric, ginger and garlic pastes, vinegar and mustard in a small bowl.
  4. Heat the oil in a large heavy-based saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 8 minutes, or until brown. Add the vindaloo paste and stir-fry for about 4 minutes, or until the oil separates from the spices.
  5. Add the pork with the marinade and salt to the saucepan, and stir to mix through. If necessary, stir in 60 ml water to obtain a thick sauce. Cover and cook over a low heat for about 45 minutes, until the pork is tender. Check every 10–15 minutes during the cooking time and add 60 ml water when necessary so the curry does not dry out and the sauce remains thick – you should not need to add more than 250 ml water in total. Serve hot.
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India
Asia
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