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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?
ReplyDeleteA day or two should be fine.
DeleteWhat part do you get in the pork ?
ReplyDeleteA mix of belly and shoulder
DeleteHi, I find that you haven't included salt in the marinade. Should I add it to the uncooked pork?
ReplyDeleteYou can definitely add some salt after washing the meat.
DeleteHi David,
ReplyDeleteCan u plz tell me which chillies have u used.
Dried Kashmiri chilies.
DeleteHi David...which is the best vinegar and red chillies to use for vindaloo?
ReplyDeleteBest would be Goa vinegar and Kashmiri chilies.
DeleteI have been advised to pressure cook the pork with salt for 1 whistle, for hygiene purposes. Should I do that?
ReplyDeleteThe vinegar would take care of that, but it's your kitchen and you do what makes you comfortable.
DeleteI'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
You use dried Kashmiri chilies.
DeleteYour 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!
ReplyDeleteI leave it to cool on the counter once cooked to let the flavours mature. Reheat the second day, and you really could eat it then. 3 days makes it amazing, but is not entirely necessary. As for the mustard, it's mustard seeds.
DeleteThank you so much waiting to try it out but one question should we reduce the ingredients if we are only using 1 kg
ReplyDeleteYou could make the full quantity of masala and store some of it for future use.
Deletehi 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
ReplyDeleteIf using a ready masala, follow the directions that came with it. The potency and ingredients may vary.
DeleteCan I make this with beef? If yes what kind would be best?
ReplyDeleteWouldn't be the same. The fat from the Pork plays a big part in how this dish turns out. That being said, if you do want to try it with beef, I'd go with beef tenderloin.
Delete