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| Goan Pork Vindalho |
Intense, spicy and absolutely delicious is the only way to describe this classic staple of Goan cuisine.
Ingredients:
1.5 kilogram pork
30 red chilies
1.5 teaspoon cumin seeds
3 teaspoon mustard
1.5 teaspoon turmeric
6 cardamom
3" cinnamon
15 cloves
5" ginger (3" for masala and 2" for curry)
25 garlic cloves (15 for masala and 10 for curry)
1.5 cup vinegar
2 onion
1 cube chicken or beef stock
Directions:
1. In 1.5 cup of vinegar, grind 30 red chilies, 1.5 tsp cumin seeds, 3 tsp mustard, 1.5 tsp turmeric, 6 cardamom, 3" cinnamon, 15 cloves, 3" ginger and 15 cloves garlic.
2. Cut 1.5kg Pork into 1" cubes and wash in a light vinegar mix. 1 part vinegar to 3 parts water.
3. Mix the ground vinegar and spice with the meat and let marinate overnight.
4. After an overnight or longer marination process, we're ready to continue with the Vindalho recipe. Thinly slice or chop two onions, 10 cloves of garlic and approximately 2 inches of ginger.
5. Sauté the onions, ginger and garlic until the onions turn brown.
6. Add a cube of Chicken or Beef stock for added flavour once the onions soften.
7. Once the onions start to change colour, we're ready to add the meat to the pot. Remember to turn the heat down to low!
8. Cover the pot and cook on low heat until the meat is tender, approximately an hour or so. Stir occasionally and add salt to taste.
9. Final taste test and will be ready for consumption in 3 days.. minimum!!
Enjoy!
I am dying to try this recipe, but need to know if I can use chicken instead of pork. Would I have to make any adjustments with the spices if I use chicken? Thank you!
ReplyDeleteYou could use chicken for sure. I'd probably just back off a bit on the chilies if I were you, but other than that not much else requires to be changed.
DeleteThank you! Trying this out today!
DeleteDo u use mustard seeds for pork vindalhlo.
DeleteThis recipe works perfectly! I just add another step though. After the vinegar/water wash I let the the meat drain and then I salt the pork and let it rest for a couple of hrs before adding the marinade.
ReplyDeleteWhat is the longest we can marinate the pork in the refrigerator?
ReplyDeleteWhat part do you get in the pork ?
ReplyDeleteHi, I find that you haven't included salt in the marinade. Should I add it to the uncooked pork?
ReplyDeleteHi David,
ReplyDeleteCan u plz tell me which chillies have u used.
Hi David...which is the best vinegar and red chillies to use for vindaloo?
ReplyDeleteI have been advised to pressure cook the pork with salt for 1 whistle, for hygiene purposes. Should I do that?
ReplyDeleteI'm confused ..... when in Goa I had pork vindaloo made by our taxi drivers mum and from what I could make out (she spoke no english) she used dried Kashmiri chilli's, the sauce was fiery red but not very hot and full of flavour, here your recipe calls for 30 red chilli's, I presume fresh which would make it very hot, is this correct?
ReplyDeleteAll the best
Stephen
Your comment says the dish will be ready for consumption in 3 days minimum. Does that mean you put it in the refrigerator for 3 days, then reheat and eat? Also, does 3 tsp mustard mean mustard seeds, mustard powder, or a type of prepared mustard? Thanks!
ReplyDeleteThank you so much waiting to try it out but one question should we reduce the ingredients if we are only using 1 kg
ReplyDeletehi how many cups masala does this make? I hv a ready masala paste and would like to use that. never sure how much to use. tks
ReplyDeleteThree days?
ReplyDeleteCan I make this with beef? If yes what kind would be best?
ReplyDelete