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    You are in: Home / Recipes / Vindaloo (Goan-Style Hot and Sour Pork) Recipe
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    Vindaloo (Goan-Style Hot and Sour Pork)

    Vindaloo (Goan-Style Hot and Sour Pork). Photo by tigerduck

    1/2 Photos of Vindaloo (Goan-Style Hot and Sour Pork)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    25 mins

    1 hrs 20 mins

    - Carla -'s Note:

    This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
    2. 2
      Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
    3. 3
      Heat the oil in a wide, heavy pot over a medium flame.
    4. 4
      Add the onions.
    5. 5
      Fry, stirring frequently, until the onions turn brown and crisp.
    6. 6
      Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
    7. 7
      Add this puree to the ground spices in the bowl.
    8. 8
      -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
    9. 9
      Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
    10. 10
      Heat the oil remaining in the pot once again over a medium-high flame.
    11. 11
      When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
    12. 12
      Now add the ginger-garlic paste to the same pot.
    13. 13
      Turn down the heat to medium; stir the paste for a few seconds.
    14. 14
      Add the coriander and turmeric; stir for another few seconds.
    15. 15
      Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
    16. 16
      Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
    17. 17
      Serve with Basmati rice and enjoy!

    Ratings & Reviews:

    • on March 11, 2008

      55

      I made it exactly as written, including the salt. I give it five stars even though it is not our style. The spices came through VERY nicely and the dish was without sin. I MIGHT make this one again. I will definitely keep in my cookbook!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2007

      45

      Have to agree with everyone esle on the salt. next time i will cut it back considerably. Also I will toast all the spices before grinding and see what happens. This was a great recipe on the whole and quick to put together. We will definitly be making this again. Thanks for the recipe Carla

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2012

      55

      This recipe i delicious. the spice combination is perfect.

      Just follow the recipe and u will have yourself a great dish.

      thx again :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Vindaloo (Goan-Style Hot and Sour Pork)

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 456.0
     
    Calories from Fat 236
    51%
    Total Fat 26.2 g
    40%
    Saturated Fat 6.2 g
    31%
    Cholesterol 126.9 mg
    42%
    Sodium 670.3 mg
    27%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.4 g
    9%
    Protein 43.3 g
    86%

    The following items or measurements are not included:

    dried chili pods

    white wine vinegar

    ginger cubes

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