Pork Vindaloo | How to make Pork Vindaloo at Home | Authentic Pork Vindaloo Recipe
Vinadaloo, for those of you who haven’t heard of it originated as the Portuguese dish “carne de vinha d’alhos” which basically translated to meat marinated in wine-vinegar and garlic. The Goans (from Goa India) adopted this dish brought by Portuguese explorers in the fifteenth century and modified it by adding Indian spices & dry chilies known as Kashmiri Chilies, and they substituted wine for the more readily available Vinegar instead.
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - if you want less spice decrease the number of dried chillies. I have used less vinegar as we use less sour items at home. This dish still taste awesome with less vinegar.
Please do give this recipe a try !!
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Ingredients :
500 gms Pork (preferable shoulder portion, washed & cut into bite- sized cubes)
1 small ball Tamarind (soak in water for 15 minutes)
2 large Onions (sliced lengthwise)
½ tsp Turmeric Powder
½ tsp Salt
100 ml + 200 ml Water
2 tbsp Vegetable Oil
1 large or 2 small Bay Leaves
½ tsp Jaggery
Dry Roasting of Spices :
6 nos. Dry Kashmiri Red Chillies
½ tsp Peppercorns
1 tbsp Coriander Seeds
2 to 3 small sticks Cinnamon
5 nos. Cloves
½ tsp Cumin Seeds
½ tsp Mustard Seeds
6 cloves Garlic cut into pieces
1 inch piece Ginger cut into pieces
1 tbsp Vinegar
Note: Don't be alarmed by the amount of oil that will surface once the dish is made. This oil is released from the pork fat. This is necessary as it forms a layer over the pork and preserves it for future eating. Pork Vindaloo is often had over days and preserves well in the fridge because of this oil.
For detailed recipe please watch the video.
Do try this recipe and write to me in the comment section how you found this recipe.
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