Tuesday, December 25, 2012

Goan "pork vindaloo"

Christmas is incomplete without Goan dishes like pork sorpotel and this vindaloo.This is popular goan dish brought to goa by Portuguese.Thus this Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. I just love the tangy and spicy taste which reminds me of pickle.Its better to prepare it a day before so that the meat absorbs all the spices and flavour of the vinegar.
Prep time: 20 mins +minimum 8 hours for marination.
Cook time: 30 mins
  • 1kg Pork ( cut into medium sized pieces)
  • 2tbsp Vinegar (preferably goan)
  • 2tsp Turmeric powder
  • 2tsp Salt
  • 20 Kashmiri dry red chillies
  • 15 Garlic cloves
  • 2inch Ginger ( chopped)
  • 2tsp Pepper corns
  • 5 Cinnamon (1/2inch) pieces
  • 15 Cloves
  • 3tsp Cumin seeds
  • 1 marble sized Tamarind
  • 1/4 cup Vinegar (preferably goan)
  • 5 Onion ,chopped finely
Cooking Directions
  1. Wash and clean pork pieces.
  2. Marinate it with turmeric,salt and 2tbsp of vinegar
  3. Now grind all the vindaloo masala ingredients to smooth paste with a cup of water.
  4. Add this vindaloo masala to the marinated pork and refrigerate for 8-10 hours.
  5. After 8 hours take it out from the fridge and add chopped onion ,mix it well and leave it for 30 mins,let it comes to room temperature.
  6. Now transfer the pork into a pressure cooker and add a cup of water and cook for 25-30 minutes or take 2-3 whistle depending on the meat( i have used Yorkshire so it takes only 20 mins to cook)
  7. Once done let it cool for 15 mins and open the lid and further boil for 5 mins on low flame so that the gravy becomes is smooth and thick.
  8. Goes well with bread or goan sannas.