How to make Pork Vindaloo -
A Portuguese Goan dish that is traditionally cooked with pork
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless pork, Ginger (अदरक)
Cuisine : Goan
Course : Main Course Mutton
For more recipes related to Pork Vindaloo checkout Pork Sorpotel . You can also find more Main Course Mutton recipes like Annanas Ki Boti Nalli Nihari Braised Lamb With Spinach And Leeks Erachi Olathiyathu
Pork Vindaloo Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 31-40 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pork Vindaloo Recipe
Boneless pork cut into 1 inch pieces and cooked 450 grams
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Dried red chillies 4-5
Black peppercorns 8-10
Cloves 8-10
Cinnamon 1 inch
Salt to taste
Vinegar 2 1/2 tablespoons
Pork stock 2 cups
Oil 2 tablespoons
Large onion finely chopped 1
Green chillies finely chopped 1-2
Turmeric powder 1/4 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Castor sugar 2 teaspoons
Fresh coriander leaves chopped to garnish
Method
Step 1
Put ½ tbsp ginger in a blender jar, add ½ tbsp garlic, red chillies, black peppercorns, cloves, cinnamon, salt and 2 tbsps vinegar and blend. Add ½ cup pork stock and blend further to a smooth paste.
Step 2
Transfer the past into a large bowl, add pork pieces, mix well and set aside to marinate for 15 minutes.
Step 3
Heat oil in a deep non-stick pan, add remaining garlic and remaining ginger, mix well and sauté for 1 minute. Add onion, mix well and sauté for a minute. Add green chillies, turmeric powder, salt, cumin powder and red chilli powder, mix well and saute for 2 minutes.
Step 4
Add the marinated pork pieces, mix well and cook for 2-3 minutes.
Step 5
Rinse the bowl with ½ cup stock and add to the pork mixture. Mix well, cover and cook for 5-6 minutes.
Step 6
Add remaining stock and mix well. Add castor sugar and remaining vinegar, mix well. Cover and cook for 3-4 minutes.
Step 7
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
