Madhu's pork vindaloo
Vindaloo is a dish that comes from Goa, on the West coast of India. My friend Allan is a Goan and he told me the origin of the word 'Vindaloo' comes from a mix of the Portuguese words for wine (vinho) and garlic (alho) - hence vindaloo. So there's no 'aloo' or potato in this recipe anywhere. But plenty of vinegar and garlic. Use a fatty part of the pork for the best results. Port fat rules in this recipe!
Ingredients
Serves: 6
- 5 cloves
- 5cm (2 in) piece cinnamon stick
- 2 large dried red chillies (can add more for more heat)
- 1 teaspoon black peppercorns
- 4 cardamom pods
- 1 tablespoon coriander seeds
- 1 1/2 tablespoons cumin seeds
- 1 teaspoon black mustard seeds or mustard powder
- 250g pork loin or chops
- 3 onions
- 2.5cm (1 in) piece root ginger
- 6 cloves garlic, peeled
- 250ml red wine vinegar
- 1 tablespoon salt, or to taste
- 4 tablespoons vegetable oil
- 2 bay leaves
Method
Prep:30min ›
Cook:1hr ›
Extra time:12hr marinating ›
Ready in:13hr30min
- Heat a pan and add the cloves, cinnamon, chillies, black pepper and cardamom, stirring continuously. When they start sputtering, add the coriander seeds. When the coriander starts sputtering, add the cumin seeds. Remove from heat while stirring. You should be able to smell the roasted spices.
- Cool down the spices, add the mustard and grind it all into a fine powder in a spice grinder.
- Pat dry the pork. Cut into 3.5cm (1 1/2 in) cubes or as close as possible.
- Cut one of the onions into chunks. In a blender add the onions, ginger, garlic and enough vinegar to blend into a paste.
- In a bowl add the pork, the rest of the vinegar and 4 to 5 teaspoons of the roasted spice paste, salt to taste and the onion-ginger-garlic puree. Mix well. Cover with cling film and refrigerate overnight. The longer the better.
- Slice the remaining onion into very fine slices.
- In a pan heat the oil, add the bay leaves. Add the finely sliced onions. Make sure there is enough oil in the pan so the onions don't get soggy.
- Once the onions are fried and turning crispy, add the pork along with its marinate into the pan. Turn the heat down to medium-low.
- Cover and cook, stirring occasionally to make sure it doesn't stick to the bottom of the pan. It's ready when the pork is fork-tender and there is no water left in the pan.
Tips
Use as fatty pork as you can get. Marinate overnight for best results. Do NOT add water at any step. This is almost pickled and water will destroy the flavours.
Serving suggestion
Always serve hot. It always tastes even better the next day with hot parathas, naan, puris or rice.
Drink pairing
A light beer - like a lager is always good with dish - or a white wine like a Gewürztraminer or Riesling.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
Am trying to make this recipe -have all my spices lined up! Add onions -none mentioned in ingredients. Done when water all gone - what water? Help. - 08 Feb 2011
Didn`t work for me. Looked horrible and all I could taste was vinegar. - 24 Jan 2015
Aside from the missing ingredients as stated above this is exactly how we make our favourite Pork Vindaloo. We have even had non-curry eating guests who can't believe how good it is (we just reduce the chilli a bit for them). It makes you realise that Indian Restaurant vindaloos can't be any further than the real thing! We use white wine vinegar, philip0603, as stated in Anjum Anand's recipe - 08 Apr 2014