Authentic Goan Pork Vindaloo
ID: 281867fa...
Pork Vindaloo is an iconic, spicy, and tangy Goan curry. Boneless pork is marinated overnight in a rich paste of Kashmiri chillies, vinegar, and aromatic spices, then slow-cooked to melt-in-the-mouth tenderness.
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🍳 烹飪流程
Cut the pork into cubes and salt it, then blend the aromatic spices with vinegar to create a smooth marinade paste. → Coat the pork thoroughly with the marinade paste and let it rest overnight in the refrigerator. → Mix sliced onions into the marinated meat and cook covered in a heavy pan on medium heat without adding any oil. → Incorporate the marinade rinsing water, tamarind pulp, and additional water in stages, slow-cooking on medium-low until the meat is tender. → Balance the curry with sugar and extra salt, simmering until the pork is completely soft and oil separates on top.
烹飪步驟
簡短烹飪順序
Cut the pork into cubes and salt it, then blend the aromatic spices with vinegar to create a smooth marinade paste. → Coat the pork thoroughly with the marinade paste and let it rest overnight in the refrigerator. → Mix sliced onions into the marinated meat and cook covered in a heavy pan on medium heat without adding any oil. → Incorporate the marinade rinsing water, tamarind pulp, and additional water in stages, slow-cooking on medium-low until the meat is tender. → Balance the curry with sugar and extra salt, simmering until the pork is completely soft and oil separates on top.
開場介紹
Pork Vindaloo is an iconic, spicy, and tangy Goan curry. Boneless pork is marinated overnight in a rich paste of Kashmiri chillies, vinegar, and aromatic spices, then slow-cooked to melt-in-the-mouth tenderness.
步驟 1
Wash, pat dry, and cut 1 kg of boneless pork with fat into cubes. Place in a glass bowl, mix with 1 tsp of salt, and set aside.
步驟 2
Prepare the marinade ingredients. Break the Kashmiri chillies into smaller pieces, discarding some seeds and all stems. Chop the garlic and ginger into small pieces.
步驟 3
In a mixer grinder, blend garlic, ginger, cumin seeds, cinnamon, black peppercorns, cloves, salt, turmeric powder, 1/2 cup of vinegar, and the chillies into a smooth marinade paste. Rinse the grinder with 1/4 cup of water to make the marinade water and set it aside. Soak the tamarind in 1/2 cup of warm water for 15 minutes, then squeeze out the pulp and discard seeds/fibers.
步驟 4
Pour the marinade paste over the pork. Coat every piece thoroughly. Cover and marinate for at least 2 hours at room temperature, or ideally overnight in the refrigerator.
步驟 5
Slice the onions. Add the sliced onions to the marinated pork and mix everything properly.
材料清單
重要提醒
Since pork contains fat, no cooking oil is required for this recipe; the pork fat renders down to cook the meat.
Overnight marination in the refrigerator is highly recommended to let the meat absorb all the deep, complex flavors.
If Goan vinegar is unavailable, you can substitute it with Apple Cider Vinegar or Palm Vinegar.
Pork Vindaloo tastes even better after 2 to 3 days when stored in the refrigerator, as the flavors mature over time.
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