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Pork Vindaloo
Created by: Howcan Team
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/4 cup white vinegar
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp black peppercorns
- 4 cloves
- 4 dried red chilies
- 1-inch piece of ginger, peeled and chopped
- 6 garlic cloves
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 tbsp vegetable oil
- 1 tsp turmeric
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1/2 cup water
- Salt to taste
Instructions
- In a large bowl, marinate the pork cubes with 1/4 cup of white vinegar and a pinch of salt. Let it sit for 20 minutes.
- In a spice grinder, grind the cumin seeds, black mustard seeds, fenugreek seeds, black peppercorns, cloves, dried red chilies, ginger, and garlic to a fine paste.
- Heat 2 tbsp of vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ground spice paste to the pot and cook for 2-3 minutes, stirring constantly.
- Add the chopped tomatoes, turmeric, paprika, and cayenne pepper to the pot. Cook for another 5 minutes until the tomatoes are soft and the oil starts to separate from the masala.
- Add the marinated pork cubes to the pot and stir well to coat them with the masala.
- Pour in 1/2 cup of water, cover the pot, and let the pork simmer for 45-50 minutes, or until it is tender and the sauce has thickened.
- Adjust the seasoning with salt to taste.
- Serve the Pork Vindaloo hot with steamed rice or naan bread. Enjoy!
Pork Vindaloo is a spicy and tangy Indian dish with Portuguese roots. Originating in the Goa region, it was influenced by the Portuguese dish "carne de vinha d'alhos." The name "vindaloo" is derived from the Portuguese words for wine (vinho) and garlic (alho). This dish gained popularity in the 15th century when Portuguese explorers introduced it to Goa. The key ingredients include pork marinated in a mixture of vinegar, garlic, ginger, and spices like cumin, coriander, and chili. Chefs like Floyd Cardoz and restaurants like "Gunpowder" in London have elevated the dish, offering a modern twist. Today, the best Pork Vindaloo can be found in authentic Goan restaurants, where the balance of spices and tangy vinegar is crucial.
80 min
4
450 calories
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