Pork Vindaloo
ID: 5b9c5b80...
A classic spicy, tangy, and flavorful Goan-style curry. Pork pieces are marinated overnight in a rich paste made from roasted spices, Kashmiri chilies, garlic, ginger, and vinegar, then slow-cooked with caramelized onions until melt-in-your-mouth tender.
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🍳 烹飪流程
Roast spices and blend them with garlic, ginger, vinegar, and oil into a fine paste. → Coat the pork pieces with the spice paste and turmeric powder, then marinate overnight. → Sauté chopped onions and cinnamon in oil until golden brown. → Add the marinated pork to the wok, sear on high heat, then add hot water if needed. → Simmer covered on low heat for 45 minutes until the pork is tender and the gravy is dark and rich.
烹飪步驟
簡短烹飪順序
Roast spices and blend them with garlic, ginger, vinegar, and oil into a fine paste. → Coat the pork pieces with the spice paste and turmeric powder, then marinate overnight. → Sauté chopped onions and cinnamon in oil until golden brown. → Add the marinated pork to the wok, sear on high heat, then add hot water if needed. → Simmer covered on low heat for 45 minutes until the pork is tender and the gravy is dark and rich.
開場介紹
A classic spicy, tangy, and flavorful Goan-style curry. Pork pieces are marinated overnight in a rich paste made from roasted spices, Kashmiri chilies, garlic, ginger, and vinegar, then slow-cooked with caramelized onions until melt-in-your-mouth tender.
步驟 1
In a dry wok, roast the dry red Kashmiri chilies, whole cumin seeds, whole mustard seeds, cloves, and whole black pepper until fragrant.
步驟 2
Transfer the roasted spices into a food processor or mixer. Add garlic cloves, ginger, vinegar, and some white oil, then blend into a fine, smooth paste.
步驟 3
Place the pork belly pieces in a bowl. Add the prepared chili paste and 1/2 tsp of turmeric powder. Coat the meat thoroughly and marinate overnight in the refrigerator.
步驟 4
Chop 2 onions into small pieces for the curry base.
步驟 5
Heat white oil in a wok. Add the cinnamon sticks and let them sizzle for a few seconds.
材料清單
重要提醒
Overnight marination is highly recommended to let the vinegar and spices deeply penetrate the fatty pork pieces.
Adjust the number of Kashmiri chilies to control the heat level without compromising the rich red color.
Always use hot water when adjusting the gravy consistency to prevent slowing down the cooking process.
This recipe has no audio narration; cooking timings and steps are based on visual instructions in the video.
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