Pork Vindaloo
ID: 13e240d3...
A classic Goan-Portuguese dish from the 16th century, this Pork Vindaloo is a hot, spicy, and sour curry. Made with tender pork shoulder marinated in a flavorful blend of garlic, vinegar, and toasted spices, it has a rich, pickle-like complexity that develops beautifully when made a day ahead.
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🍳 요리 흐름
Toast and grind the dry spices into a fine powder. → Blend the wet paste ingredients to make a smooth vinegar slurry. → Marinate the pork chunks in the dry spices and wet slurry overnight (8+ hours). → Temper spices, fry onions until brown, and sear the marinated pork on high heat. → Add jaggery and hot water, then simmer covered until the meat is perfectly tender, finishing with fresh curry leaves.
조리 단계
간단한 조리 순서
Toast and grind the dry spices into a fine powder. → Blend the wet paste ingredients to make a smooth vinegar slurry. → Marinate the pork chunks in the dry spices and wet slurry overnight (8+ hours). → Temper spices, fry onions until brown, and sear the marinated pork on high heat. → Add jaggery and hot water, then simmer covered until the meat is perfectly tender, finishing with fresh curry leaves.
소개
A classic Goan-Portuguese dish from the 16th century, this Pork Vindaloo is a hot, spicy, and sour curry. Made with tender pork shoulder marinated in a flavorful blend of garlic, vinegar, and toasted spices, it has a rich, pickle-like complexity that develops beautifully when made a day ahead.
단계 1
Place dried red chillies, whole cumin, cloves, poppy seeds, peppercorns, and mustard seeds in a dry pan. Toast on low heat for 4 minutes.
단계 2
Transfer the toasted spices to a grinder and grind them into a fine powder.
단계 3
In a blender, combine ginger, garlic, tamarind pulp, palm or wine vinegar, salt, and fresh chillies. Blend into a smooth slurry.
단계 4
Prep the pork shoulder by dividing it into 4cm chunks.
단계 5
Combine the pork chunks, ground dry spices, and wet slurry in a bowl. Rub thoroughly to coat the meat evenly.
재료 목록
중요 사항
Use a fatty cut like pork shoulder (butt) as it renders beautifully and keeps the meat succulent.
Palm vinegar or red wine vinegar is crucial for achieving the characteristic tangy profile of a traditional vindaloo.
Preparing the vindaloo a day in advance allows the flavors to mature and the vinegar to tenderize the pork thoroughly.
If substituting pork with duck, keep in mind that duck cooks much faster.
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