Pork Vindaloo

Pork Vindaloo is a best-known dish of Goan cuisine, where chunks of pork are
slow cooked until tender in a luscious, handcrafted vindaloo gravy packed with
punchy flavours from Kashmiri chillies, vinegar, garlic and aromatic spices.
Deliciously piquant, but without the heat, it's a dish I would be proud to serve
to family and friends. Serve with hot steamed white/brown basmati rice or
Mangalore Sannas. Also delicious served with soft white dinner rolls, similar to
ones served with Indian curries.

Servings: 6

Author:

Prep Time
50 minutes

Cook Time
1 hour

Cooling off roasted spices + Marinating + Resting cooked meat +
3 hours, 40 minutes

Total Time
5 hours, 30 minutes

Course:

Main Course

Cuisine:

Keywords:

pork festive pork stew Vindalho Vindaloo non-vegetarian Portuguese dish Spicy Pork Vindallo

Instructions

1 Dry roast spices - Place a medium heavy based non-stick frying pan over medium
heat. When the pan is hot (not smoking), dry roast black pepper corns, cumin
seeds, cloves, cardamom seeds, mustard seeds and Kashmiri chillies + 3 long red
chillies one by one. Swirl the pan around or toss the spices with a wooden spoon
and toast until fragrant, about a minute, taking care not to burn the spices.
Transfer to a bowl or plate to cool off for 10 mins.
2 Powder the roasted spices - Transfer the cooled spices to a small jar attachment
of your blender or similar appliance, breaking up the Kashmiri chillies, if
needed and grind to a smooth powder. Powdering the whole spices first makes
blending quicker in Step 3.
3 Blend to a paste (Vindaloo Paste) – Transfer the powdered spices to a large jar
of your blender. Add ginger, half the garlic (reserve the rest for use in Step
4), cinnamon powder, turmeric powder, vinegar (Note 3), salt and sugar (if not
adding in Step 7) (Note 4) and blend to a smooth paste. Add 20-30mL water (2-3
tbsp.) in small increments during blending, only if required. Wash the blender
with 400mL - 450mL water (add 100mL extra for more gravy). Reserve this blender
water for use in Step 7.
4 Marinate Pork – Add pork to a deep non-reactive bowl. Add the ground spice
mixture, the remaining garlic and mix until well combined (use food gloves and
massage, if desired). Marinate for 2-3 hours in the refrigerator or overnight if
time permits.
5 Remove pork from fridge - Next day, bring to room temperature (60 minutes
minimum. Allow 90 minutes in cold conditions).
6 Sauté onion - Heat oil in a medium to large stainless-steel/non-stick saucepan
with a lid on medium heat. Add onion and sauté for 6-7 minutes or until soft and
golden on the edges.
7 Add pork, green chillies and sugar - Add marinated pork and stir to combine.
Sauté for 4-5 minutes, stirring regularly. Add the green chillies, white
sugar/soft brown sugar (if adding in Step 7) (Note 4) and the reserved blender
water and mix until well combined.
8 Cook pork and rest - Bring to a gentle boil. Reduce heat to the lowest setting,
pop the lid on and simmer for 40-50 minutes (Note 5) or until pork is tender and
cooked to your liking, stirring from time to time to avoid from sticking to the
pan. Check the gravy occasionally and add more water in small increments, if
required, depending on whether you like a drier or juicier curry. As the pork
cooks, taste and adjust salt, sugar and vinegar. You know the pork is ready when
the gravy looks lusciously red, and the curry gives out a vindaloo aroma. Remove
from heat, stand covered for 10 minutes before dishing out.
9 Serve – There is no garnish for Vindaloo. Serve hot with hot steamed white or
brown basmati rice, soft white dinner rolls (similar to leavened bread rolls
served with Indian curries), Mangalore Sannas
[https://deliciouslyindian.net/mangalore-sannas/] (steamed rice and lentil
cakes) or any variety of Indian breads.

Pork Vindaloo

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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