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Extra Spicy Pork Vindaloo
Created by: Howcan Team
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 5 cloves garlic, minced
- 1 inch ginger, grated
- 2 onions, finely chopped
- 3-4 green chilies, chopped
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric
- 2 tbsp extra hot chili powder
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 cup tomato paste
- 1 cup chicken stock
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the pork cubes, minced garlic, grated ginger, chopped onions, green chilies, and white vinegar. Mix well to coat the pork, then cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the cumin seeds and mustard seeds, and cook until they start to pop, about 1 minute.
- Add the marinated pork mixture to the pot, along with the turmeric, extra hot chili powder, paprika, cinnamon, cloves, and cardamom. Stir well to combine and cook for 10-15 minutes, stirring occasionally, until the pork is browned on all sides.
- Stir in the tomato paste and chicken stock, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the pork is tender and the sauce has thickened.
- Season with salt to taste, then remove from heat. Garnish with fresh cilantro before serving.
- Serve the extra spicy pork vindaloo with steamed rice or naan bread. Enjoy the fiery flavors!
Pork Vindaloo, a fiery and flavorful dish, has its roots in the Indian state of Goa, known for its bold and spicy cuisine. This dish has a rich history, influenced by the Portuguese who introduced vinegar and garlic to the region. The tangy and spicy marinade, made with a blend of fiery red chilies, vinegar, and aromatic spices, gives Pork Vindaloo its distinctive taste. Renowned chefs and restaurants in Goa, such as the iconic Mum's Kitchen, have perfected this dish, making it a must-try for spice enthusiasts. To achieve the authentic taste, it's crucial to balance the heat of the chilies with the tang of the vinegar, creating a symphony of flavors that dance on the palate. For those seeking an alternative, some chefs recommend marinating the pork in the spicy vindaloo paste for an extended period to intensify the flavors. Today, the best versions of this dish can be found in authentic Goan restaurants or Indian eateries that stay true to the traditional recipe. Whether you're in search of a fiery culinary adventure or a taste of Goa's vibrant food culture, Pork Vindaloo with extra spicy seasoning is a dish that promises to ignite the senses.
80 min
4
450 calories
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