Pork Vindaloo

Hot and tangy, this dish is from the heart of beautiful Goa on India’s western coast. It is a traditional Goan local dish prepared with vinegar and lots of spices. A simple dish made using basic masalas and will taste better eaten after a day. The longer it is kept the better it tastes. Eat it with plain boiled rice or Jeera Rice and a leafy green salad.

Pork Vindaloo

2013-07-09 23:48:49

This is a traditional Goan local dish prepared with vinegar and lots of spices. A simple dish made using basic masalas and will taste better eaten after a day. The longer it is kept the better it tastes.

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Ingredients

1. 1 Kg Pork (use boneless or chops)
2. 1 medium onion, chopped finely
3. 2 bay leaves
4. 1-2 tbsp. of oil

For the masala

1. 15 Garlic flakes
2. 1 inch Ginger
3. 12 Kashmiri chillies
4. 2 Dalchini/cinnamon sticks
5. 12 Cloves
6. ¼ tsp. Jeera
7. 1 tsp. Turmeric powder
8. 2 tbsp. Vinegar
9. 1 tbsp. Sugar
10. 2 Onions
11. Salt for seasoning

Instructions

1. 1. Cut the boneless pork and the chops/bones into small cubes and reduce fat. Pat dry the meat pieces using a cloth to absorb any moisture. Add salt and keep aside pieces.
2. 2. Blend the masala ingredients into a smooth paste. Divide into two parts.
3. 3. Marinate the pork with one part of the masala, and keep overnight. Keep the other part in the fridge to use later.
4. 4. In a pan, heat oil. Fry the marinated pork pieces, to seal the juices and lightly brown the meat. Keep aside.
5. 5. In a sauce pan, heat oil. Add the bay leaves and chopped onions. Sauté until onions are soft.
6. 6. Add the masala and cook until it starts to boil.
7. 7. Add the pork and mix well. Season as required. Simmer on low heat and cook until meat it very tender.

Notes

1. You can also make this dish with chicken/beef.

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