Pork Vindaloo
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The Tale of Pork Vindaloo
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Vindaloo descends from a Portuguese dish, carne de vinha d'alhos (meat marinated in wine and garlic), brought to Goa by Portuguese colonizers in the 15th-16th centuries. Goan cooks swapped in vinegar for the wine and added local chilies, transforming it into the fiery, tangy pork dish now associated with Goa.
Ingredients
Scale:· 5 servings
- 2 lbs pork shoulder, cubed
- 8 dried red chilies
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 6 cloves garlic
- 1-inch piece ginger
- 1/4 cup malt vinegar
- 1 tsp turmeric
- 2 onions, sliced
- 2 tbsp oil
- Salt, to taste
Instructions
- 1Toast dried chilies, cumin seeds, and peppercorns, then blend with garlic, ginger, vinegar, and turmeric into a paste.
- 2Marinate pork in the paste for at least 2 hours, or overnight for best flavor.
- 3Heat oil and fry onions until deep golden brown.
- 4Add the marinated pork with all the paste and cook until browned.
- 5Add 1 cup water, cover, and simmer 40-45 minutes until the pork is tender and the sauce thickens.
- 6Season with salt and serve with steamed rice.
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