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Pork Vindaloo is a melange of flavours: tangy, spicy, and succulent, which teases the taste buds. It is a special dish belonging to the Anglo-Indian community of Goa. It is said to have Portuguese cuisine influence, and is a delicacy that can be eaten for a luscious dinner or lunch. It is made with ground and roasted spices, and a distinctive paste, with palm vinegar or vinegar as an essential element (you can even add wine to enhance the flavour). Red chilies, too, are important. However, the dish can be made as per taste preference, but the original flavour of the dish must be retained.
History of Pork Vindaloo
The dish is believed to have been introduced by Portuguese, who came as explorers to India, in the 15th Century. The dish was eventually adapted to the Goan palate, with local ingredients. It is also said that it was the Portuguese that introduced chilies to India, but this is debated. Portuguese cuisine is well-known for its marinated meats, therefore, the marination of the pork is essential as it defines the very character of the Pork Vindaloo.
Ingredients:
• 1 kg pork
• 2-3 red chillies
• 2 onions
• 1 teaspoon cumin seeds
• 3-4 cloves
• 1 teaspoon poppy seeds
• ½ teaspoon peppercorns
• 2 teaspoons of mustard seeds
• 1 chopped ginger
• 2-3 chopped garlic cloves
• 1 cinnamon stick
• Tamarind pulp, either ready-made or soak tamarind in water and make a pulp
• 2-3 red chilies
• Palm/fruit vinegar
• A small piece of jaggery
• 1 teaspoon turmeric
• 1 teaspoon red chili powder
• 2 tablespoons mustard oil
• Salt as per taste preference
• A little sugar
Pork Vindaloo
1. Lightly roast the dry red chillies, cumin seeds, cloves, poppy seeds, peppercorns, and mustard seeds for about 3-4 minutes
2. Then grind the above to make a powder
3. Put the chopped ginger, chopped garlic cloves, tamarind pulp, red chilies, palm/fruit vinegar, and 2-3 teaspoons of salt, and a little sugar, and grind all the ingredients
4. Wash the pork thoroughly and cut into medium-sized pieces
5. Add the ground spices and the paste and marinate the pork. Keep the marinated pork covered in the fridge for 7-8 hours
6. Slice the onions, take a teaspoon of mustard seeds, 1 cinnamon stick, 1 teaspoon turmeric, 1 teaspoon red chili powder
7. Take a pan and in mustard oil add the cinnamon stick, mustard seeds, sliced onions, and fry till the onions turn dark brown
8. Add the turmeric powder and red chili powder and stir a bit
9. Then add the marinated pork, and stir well for 10-12 minutes
10. Then cover the pan, wait till the pork juice comes up
11. Let it cook, on medium heat, for 10-12 minutes
12. Crush the jaggery and put it into the pan
13. Stir some more
14. Add 2-3 cups of water and let it boil for 20-30 minutes
15. Add curry leaves
16. Remove from fire
The Pork Vindaloo is best enjoyed with steaming hot rice or pulao.
