Very Delicious Pork Vindaloo from Goa, India
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 kg pork, with fat, cubed in 1 to 2 inch squares
- 12 garlic cloves, chopped fine
- 2 inch ginger, chopped fine
- 29.58 ml sugar or 44.37 ml brown sugar
- 14.79 ml ground cumin
- 14.79 ml turmeric powder
- 14.79 ml ground pepper
- 14.79 ml red chili pepper flakes, ground
- 22.18 ml black mustard seeds, ground (found at Indian Grocery store)
- 7.39 ml ground cinnamon
- 7.39 ml black cardamom pods, ground
- 3.69 ml ground cloves
- 3.69 ml ground nutmeg
- 118.29 ml cider vinegar or 59.14 ml white vinegar
- salt
- 2 sprig curry, patta (optional)
directions
- Rinse pork cubes well and place directly in bowl. Do not pat meat dry.
- Add and mix all other above ingredients well together with pork, cover and keep in fridge overnight.
- Turn all the meat and remaining liquid into cooking pot on high heat. As soon as it comes to a boil lower heat, cover with fitting lid and simmer on slow fire for 1 hour in its own juices.
- Stir every 15 minutes to make sure bottom is not burning. At the end of 45 minutes, taste to ensure meat is tender. As soon as it is cooked turn off the stove and let vindaloo cool in pot.
- Keep overnight, heat and serve the next day with white rice and sliced onions sprinkled with salt.
- 8 whistles on high heat if you are cooking in a pressure cooker, turn off stove and let cool in closed cooker.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very easy to make and the result is stupendous. A fiery hot and aromatic dish that will be loved by both chileheads and Indian devotees. I used 2.5 Lbs. boneless pork chops, nicely marbled with a little fat, cut into cubes as directed. I believe a fatty, less expensive cut of pork will work just as well, if not better. I omitted the cardamom and curry sprigs (didn't have either one) and cooked the dish in the oven for 1.5 hours at 350 degrees in a heavy cast iron skillet with an equally heavy lid. I figured this would work as well as cooking on the stove top. I believe it did. Serve this with rice, Nan bread and a side dish of cool yogurt. Truly good.
RECIPE SUBMITTED BY
I am from India. My husband is Scott/Acadian French from Quinan/Tusket. My Father-law-law, Abel, taught me how to cook the simple but delicious country recipies of Nova Scotia.
I enjoy sharing my recipies and love to hear from the wonderful diversity of the recipie world.