Goan Pork Vindaloo
ID: c3907c3e...
A classic, highly-spiced Goan curry featuring tender pork marinated in a rich, tangy, and fiery vindaloo spice paste made from red chilies, vinegar, and aromatics, then slow-cooked to perfection.
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🍳 Cooking Flow
Grind the dried chilies, spices, aromatics, and vinegar into a thick vindaloo paste. → Marinate the pork cubes with salt, vindaloo paste, and sliced onions overnight or for a few hours. → Sear the marinated pork in a preheated pot without oil on medium flame for 3-5 minutes. → Add water and tamarind juice, then cover and simmer on medium-high heat for 30-40 minutes until tender. → Add sugar, simmer covered for a few more minutes until oil floats on top, then serve.
Cooking Steps
Brief Cooking Order
Grind the dried chilies, spices, aromatics, and vinegar into a thick vindaloo paste. → Marinate the pork cubes with salt, vindaloo paste, and sliced onions overnight or for a few hours. → Sear the marinated pork in a preheated pot without oil on medium flame for 3-5 minutes. → Add water and tamarind juice, then cover and simmer on medium-high heat for 30-40 minutes until tender. → Add sugar, simmer covered for a few more minutes until oil floats on top, then serve.
Introduction
A classic, highly-spiced Goan curry featuring tender pork marinated in a rich, tangy, and fiery vindaloo spice paste made from red chilies, vinegar, and aromatics, then slow-cooked to perfection.
Step 1
Add Bedki chilies, Kashmiri chilies, cumin seeds, black peppercorns, cloves, turmeric, cinnamon, garlic cloves, and ginger into a grinder jar.
Step 2
Add 5 tbsp of vinegar and grind the mixture into a thick, smooth paste.
Step 3
In a large bowl, add 2 tsp of salt to the pork cubes, then pour in the prepared Vindaloo paste and coat the meat thoroughly.
Step 4
Add the sliced onions to the pork, mix well, and set aside to marinate for a few hours or refrigerate overnight.
Step 5
Heat a large cooking vessel, then add the marinated pork (no oil is needed as the pork fat will release natural oil).
Ingredients List
Important Notes
Using Goan Toddy Vinegar gives the most authentic and traditional flavor to the vindaloo paste.
No cooking oil is required for this dish because the fat from the pork pieces will melt and release plenty of oil during cooking.
Marinating the pork overnight in the refrigerator allows the flavors to deeply penetrate the meat.
Adjust the amount of water based on how thick or thin you prefer your curry gravy.
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