Pork Vindaloo Recipe

Name: Pork Vindaloo Recipe
Cuisine: Portuguese, European
Ingredients: 1 kg pork, chunks, boneless, with a fair bit of fat (you can replace pork with boneless lamb/ beef or even chicken); • Around 18 – 20 garlic cloves (around 2 medium pods); • 1 teaspoon cumin seeds; • 15 whole dried Kashmiri chillies (you can substitute with Kashmiri chilli powder (4 teaspoons), or sweet paprika powder / any other mild chilli); • 3/4 cup apple cider vinegar (you can replace it with red wine vinegar or palm toddy vinegar or even red wine!); • Around 2 tablespoons Kosher salt (or sea salt); • 1 teaspoon pepper; • salt to taste; • 1 tablespoon refined oil (optional)

10 steps

Vindaloo in all its myriad avatars is a dish inherited from the Portuguese sea traders sailing to Indian spice ports in the 15th Century. It was concocted to preserve the meat for the arduously long voyage over the high seas. The name Vindaloo comes from the Portuguese term for this preparation, “Vinha d’Alhos”, literally meaning meat cooked with Wine (Vinha) and Garlic (Alhos). Vindaloo has since found a place in many a countries’ culinary line-up. The dish is hot and sour, and best enjoyed with soft bread and a reckless desire for culinary pyromania.

Updated at: Thu, 17 Aug 2023 08:00:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1774.5 kcal (89%)

Total Fat47.6 g (68%)

Carbs72.8 g (28%)

Sugars9.1 g (10%)

Protein237 g (474%)

Sodium16604 mg (830%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1kgpork chunks

boneless, with a fair bit of fat, you can replace pork with boneless lamb/ beef or even chicken

18garlic cloves

1 teaspooncumin seeds

15whole dried kashmiri chillies

you can substitute with kashmiri chilli powder, 4 teaspoons, or sweet paprika powder / any other mild chilli

¾ cupapple cider vinegar

you can replace it with red wine vinegar or palm toddy vinegar or even red wine

2 tablespoonskosher salt

1 tablespoonrefined oil

optional

Instructions

Step 1

Mix the meat with Kosher salt and pepper, and keep aside in the refrigerator for 2 to 3 hours, then wash off all the salt and pepper and drain off all the water from the meat

Step 2

Soak the whole Kashmiri chillies in warm water for 20 minutes then de-seed it (you can skip this step if using chilli powder)

Step 3

Dry roast the cumin for a couple of minutes and let it cool

Step 4

Grind the chilli, garlic and cumin to a smooth consistency using vinegar (do not use water!)

Step 5

Mix this paste with the meat and marinate in the refrigerator for 3-4 hours or overnight for best results

Step 6

After you are done marinating the meat, bring the meat to room temperature and cook directly in a thick bottomed pan or wok on a low flame, stirring and mixing occasionally (no oil needed if using meat with fat, else grease pan with a couple of spoons of olive oil or any other refined oil).

Step 7

Do not lid the pan. Deglaze with either red wine or vinegar as needed.

Step 8

Cook till the meat is done (takes about one to one and half hours for pork, will vary based on the meat being used) and adjust for salt.

Step 9

Enjoyed best with thick slices of homemade bread!

Step 10

Tip: if you feel it is too sour, add a teaspoon of brown sugar after turning off the heat