Per serving · Approximate values estimated by AI
Pork Vindaloo (Goan Style)
Traditional dish · Goan Indian
A traditional Goan Vindaloo prepared with pork, showcasing the dish's Portuguese-influenced origins with a rich, spicy, and tangy flavor profile.
Ingredients
- Pork shoulder, cut into 1.5-inch cubes1 kg
- Tamarind paste3 tbsp
- White vinegar3/4 cup
- Ghee or vegetable oil4 tbsp
- Onions, thinly sliced2 large
- Garlic cloves, minced12
- Ginger, grated1.5 inch piece
- Dried Kashmiri red chilies10-12
- Coriander seeds3 tbsp
- Cumin seeds1.5 tsp
- Mustard seeds1 tsp
- Turmeric powder1.5 tsp
- Cloves5
- Black peppercorns1.5 tsp
- Cinnamon stick1.5 inch
- Bay leaf1
- Saltto taste
- Wateras needed
- Fresh cilantro, choppedfor garnish
Steps
- 1
Soak dried red chilies in warm water for 30 minutes. Drain and grind into a paste with a little water.
- 2
Toast coriander seeds, cumin seeds, mustard seeds, cloves, black peppercorns, and cinnamon stick until fragrant. Grind into a fine powder.
- 3
In a bowl, combine pork cubes with ground chili paste, ground spice mix, turmeric powder, tamarind paste, vinegar, and salt. Marinate for at least 2 hours, or preferably overnight.
- 4
Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sauté until deeply golden brown.
- 5
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 6
Add the marinated pork along with the marinade to the pot. Sear the pork on all sides.
- 7
Add the bay leaf. Add enough water to almost cover the pork. Bring to a simmer.
- 8
Cover the pot and simmer on low heat for 1.5-2 hours, or until the pork is very tender and cooked through. Stir occasionally and add more water if needed to maintain a gravy consistency.
- 9
Adjust salt and vinegar to taste. The final dish should be intensely flavored, spicy, and tangy.
- 10
Garnish with fresh cilantro before serving.
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