Authentic Pork Vindaloo
ID: 3f2cd784...
Pork Vindaloo is a classic, fiery Goan curry with Portuguese roots, featuring tender pieces of pork marinated in a rich, tangy, and aromatic spice paste of Kashmiri chillies, vinegar, garlic, ginger, and traditional dry-roasted spices.
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🍳 烹饪流程
Dry roast the whole spices, cool them, and grind with ginger, garlic, soaked tamarind, and vinegar into a smooth paste. → Combine the pork cubes with turmeric powder, salt, the masala paste, and water, then marinate overnight in the fridge. → Sauté bay leaves and sliced onions in vegetable oil until soft and translucent. → Add marinated pork, 200 ml of water, and jaggery, bring to a boil, then cover and simmer on low-medium heat for 40 minutes.
烹饪步骤
简要烹饪顺序
Dry roast the whole spices, cool them, and grind with ginger, garlic, soaked tamarind, and vinegar into a smooth paste. → Combine the pork cubes with turmeric powder, salt, the masala paste, and water, then marinate overnight in the fridge. → Sauté bay leaves and sliced onions in vegetable oil until soft and translucent. → Add marinated pork, 200 ml of water, and jaggery, bring to a boil, then cover and simmer on low-medium heat for 40 minutes.
开场介绍
Pork Vindaloo is a classic, fiery Goan curry with Portuguese roots, featuring tender pieces of pork marinated in a rich, tangy, and aromatic spice paste of Kashmiri chillies, vinegar, garlic, ginger, and traditional dry-roasted spices.
步骤 1
Soak one small ball of tamarind in water for 15 minutes to soften.
步骤 2
Heat a pan and dry roast the dry Kashmiri red chillies on low to medium heat for 30 seconds.
步骤 3
Add peppercorns to the pan and sauté for another 30 seconds.
步骤 4
Add coriander seeds, cinnamon sticks, and cloves to the pan, continuing to stir and roast.
步骤 5
Add cumin seeds and mustard seeds to the pan, sautéing for 30 seconds. Switch off the flame but keep stirring for a while as the pan is still hot, then let the spices cool completely.
食材清单
重要提醒
Overnight marination is highly recommended to allow the spices and tangy vinegar flavors to thoroughly penetrate the pork.
Do not be alarmed by the layer of oil that surfaces at the end of cooking. This oil is released from the pork fat and acts as a natural preservative, allowing the Vindaloo to keep exceptionally well in the fridge for several days.
Adjust the number of dried Kashmiri red chillies to control the spice level. Kashmiri chillies provide a vibrant red color without excessive heat.
Traditional Pork Vindaloo is meant to be highly spicy and tangy. You can increase the vinegar slightly if you prefer a more pronounced sour flavor.
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