Pork Vindaloo
ID: 26672b13...
An authentic, rich, and deeply aromatic Goan Pork Vindaloo made with a homemade spice paste using Kashmiri chillies and coconut vinegar. Slow-cooked to perfection, the pork shoulder becomes melt-in-your-mouth tender with a delicious balance of heat, tang, and sweetness.
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🍳 Cooking Flow
Dry-toast the whole spices and blend them with garlic, ginger, coconut vinegar, oil, and water into a smooth paste. → Marinate the pork shoulder chunks with the paste and turmeric powder in the fridge for 4 to 24 hours. → Caramelize the chopped onions with a cinnamon stick in a pan for 10 minutes. → Add the marinated pork, seal on high heat for 5 minutes, then pour in hot water and simmer covered on low heat for 45-60 minutes. → Serve hot with basmati rice, fresh coriander, and a dollop of yogurt.
Cooking Steps
Brief Cooking Order
Dry-toast the whole spices and blend them with garlic, ginger, coconut vinegar, oil, and water into a smooth paste. → Marinate the pork shoulder chunks with the paste and turmeric powder in the fridge for 4 to 24 hours. → Caramelize the chopped onions with a cinnamon stick in a pan for 10 minutes. → Add the marinated pork, seal on high heat for 5 minutes, then pour in hot water and simmer covered on low heat for 45-60 minutes. → Serve hot with basmati rice, fresh coriander, and a dollop of yogurt.
Introduction
An authentic, rich, and deeply aromatic Goan Pork Vindaloo made with a homemade spice paste using Kashmiri chillies and coconut vinegar. Slow-cooked to perfection, the pork shoulder becomes melt-in-your-mouth tender with a delicious balance of heat, tang, and sweetness.
Step 1
Dry-toast the Kashmiri chillies, black mustard seeds, cumin seeds, black peppercorns, and cloves in a pan over low heat until fragrant.
Step 2
Place the toasted spices, garlic, ginger, coconut vinegar, and 1 tablespoon of oil into a food processor. Add just enough water to blend it into a smooth, thick vindaloo paste.
Step 3
Pour the vindaloo paste over the pork shoulder chunks in a bowl. Add the turmeric powder and mix thoroughly to coat all the meat. Cover and marinate in the fridge for at least 4 hours, preferably overnight or up to 24 hours.
Step 4
Finely chop the large onion. Heat oil in a pan over high heat, add the chopped onions and a pinch of salt, and fry for 10 minutes until deeply caramelized.
Step 5
Stir in a cinnamon stick to the caramelized onions to help draw out their natural sweetness.
Ingredients List
Important Notes
Authentic Goan vindaloo is traditionally made with pork, not chicken, and gets its distinct tangy-spicy flavor profile from vinegar and Kashmiri chillies.
Vindaloo should be spicy but does not need to be unbearably hot; you can adjust the number of Kashmiri chillies to suit your heat preference.
Make sure to stir the curry every 10 minutes during simmering to ensure the spices do not stick to the bottom of the pan and burn.
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