Goan Pork Vindaloo
ID: aeba7fc4...
An iconic and flavorful Goan curry featuring succulent pork belly slow-cooked in an aromatic, spicy, and tangy masala paste. Best made a few days in advance, this dish achieves a perfect balance of spicy, sour, and sweet flavors that are loved by all.
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🍳 Cooking Flow
Blend the dry spices, Kashmiri chilies, ginger, garlic, and vinegar into a smooth, thick masala paste. → Coat the pork belly cubes with the masala paste and marinate for at least 4 hours (or a few days). → Sauté chopped onions until translucent, then add marinated pork and salt; cook covered for 20-30 minutes. → Add water, vinegar, and sugar, then simmer covered on low heat for 1 hour, stirring occasionally. → Adjust seasoning with more vinegar, sugar, and salt, then simmer uncovered for 10-15 minutes until tender.
Cooking Steps
Brief Cooking Order
Blend the dry spices, Kashmiri chilies, ginger, garlic, and vinegar into a smooth, thick masala paste. → Coat the pork belly cubes with the masala paste and marinate for at least 4 hours (or a few days). → Sauté chopped onions until translucent, then add marinated pork and salt; cook covered for 20-30 minutes. → Add water, vinegar, and sugar, then simmer covered on low heat for 1 hour, stirring occasionally. → Adjust seasoning with more vinegar, sugar, and salt, then simmer uncovered for 10-15 minutes until tender.
Introduction
An iconic and flavorful Goan curry featuring succulent pork belly slow-cooked in an aromatic, spicy, and tangy masala paste. Best made a few days in advance, this dish achieves a perfect balance of spicy, sour, and sweet flavors that are loved by all.
Step 1
Prepare the Kashmiri chilies by cutting them with scissors. Use 30 chilies in total, and de-seed 15 of them before placing them into the blender jar.
Step 2
Add 2 tsp cumin seeds, 1 tsp peppercorns, 2 tsp turmeric powder, 20 cloves, 1/4 tsp mustard seeds, and 3-inch cinnamon stick (broken into pieces) to the blender.
Step 3
Blend all the dry ingredients together in the blender until they form a fine powder.
Step 4
Add the wet ingredients: 2 inches sliced ginger, 15 cloves of garlic, and 1 1/4 cups of vinegar. Blend everything until it forms a very smooth, thick red masala paste.
Step 5
Transfer the masala paste into a bowl containing 5.5 lbs of cubed pork belly. Mix thoroughly so that every piece of meat is evenly coated with the marinade.
Ingredients List
Important Notes
Kashmiri chilies are essential as they provide a vibrant deep red color without making the curry overly spicy.
De-seeding half of the chilies helps customize the heat level; adjust the seed ratio depending on personal spice tolerance.
Using a high-fat cut like pork belly is recommended, as the rendered fat is crucial to building the texture and richness of the gravy.
Cooking Vindaloo a few days ahead of serving allows the flavors to mature, giving it a much deeper and better taste.
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