Vindaloo (Goan-Style Hot and Sour Pork)

"This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it."
 
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photo by tigerduck photo by tigerduck
photo by tigerduck
photo by tigerduck photo by tigerduck
Ready In:
1hr 45mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
  • Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
  • Heat the oil in a wide, heavy pot over a medium flame.
  • Add the onions.
  • Fry, stirring frequently, until the onions turn brown and crisp.
  • Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
  • Add this puree to the ground spices in the bowl.
  • -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
  • Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
  • Heat the oil remaining in the pot once again over a medium-high flame.
  • When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
  • Now add the ginger-garlic paste to the same pot.
  • Turn down the heat to medium; stir the paste for a few seconds.
  • Add the coriander and turmeric; stir for another few seconds.
  • Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
  • Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
  • Serve with Basmati rice and enjoy!

Questions & Replies

  1. What can I use in place of white wine vinager.... Can I use bancal sauce?
     
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Reviews

  1. I made it exactly as written, including the salt. I give it five stars even though it is not our style. The spices came through VERY nicely and the dish was without sin. I MIGHT make this one again. I will definitely keep in my cookbook!
     
  2. Have to agree with everyone esle on the salt. next time i will cut it back considerably. Also I will toast all the spices before grinding and see what happens. This was a great recipe on the whole and quick to put together. We will definitly be making this again. Thanks for the recipe Carla
     
  3. Oh, Carla, this was sooooooo good! I halved the amount of meat, but kept the amount of sauce as I love sauces and I cooked this just for two. I was careful with the salt, though, as one reviewer who doubled the sauce in relation to the meat found it too salty. I had to use ground fenugreek, as this was the only fenugreek I found in the shop. I served this with Bergy's Mango Raita Recipe #9827 which went so well with the meat. I had cooked Vindaloo before, but from now on I will use your recipe! I'm so glad I picked this recipe in the photo swap. Thank you for a keeper.
     
  4. i've cooked pork vindaloo some times. and i tried this recipe this time. i used all ingredients but this quantity is too much for us so i reduced pork to the half. and i reduced salt, as well. i didn't change the amount of other ingredients. this recipe is easy to cook and seems orthodox. it satisfies me. however, i felt a little bit bitter on the whole. i don't know why. and my husband said this is too spicy for him and sweated much. i think i need reduce every ingredients to half next time i try this.
     
  5. This recipe i delicious. the spice combination is perfect.<br/><br/>Just follow the recipe and u will have yourself a great dish.<br/><br/>thx again :)
     
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RECIPE SUBMITTED BY

<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
 
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