Pork Vindaloo
Traditionally Vindaloo in the tropical coastal province of Goa is made with Pork because Goa is predominately Catholic. A fiery stew with Portuguese influence from colonial times where pork is cooked with Hot Indian chiles, vinegar (vin) and garlic (aloo).
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Ingredients
- 1 large Onion chopped
- 1 full bulb of garlic peeled and crushed
- 1 tbsp fresh ginger sliced
- 2-4 tsp Goan Vindaloo
- 1 tbsp tomato paste
- 1 tbsp Brown Sugar
- 6 tbsp vegetable oil or ghee
- 2 lb lean pork cubed
- 1/2 cup apple cider vinegar
- 1+1/2 cups stock or water
- Salt to taste
For Garnish
- Yoghurt
- Cilantro
Instructions
- Place onion, garlic, ginger, Goan Vindaloo, tomato paste, brown sugar in a food processor and blend. Add enough apple cider vinegar to make a paste.1 large Onion, 1 full bulb of garlic, 1 tbsp fresh ginger, 2-4 tsp Goan Vindaloo, 1 tbsp tomato paste, 1 tbsp Brown Sugar, 1/2 cup apple cider vinegar
- Rub the paste into the meat until all pieces are thoroughly covered. Cover and marinate overnight in fridge.
- Heat the oil in a Dutch oven and sear the meat over medium heat until evenly browned.6 tbsp vegetable oil or ghee, 2 lb lean pork cubed
- Add the rest of the vinegar and continue cooking for 5 minutes on medium-high heat. Stir in any of the remaining spice paste.
- Add stock, season and bring to a boil.1+1/2 cups stock or water, Salt to taste
- Reduce heat, cover and simmer gently for about an hour until the meat is tender. Add water if necessary if reduced too much. Adjust seasoning and stir in cilantro.Cilantro
- Serve on a bed of basmati rice with yoghurt to temper the heat.Yoghurt
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