About this recipe: 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!
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.
Always serve hot. It always tastes even better the next day with hot parathas, naan, puris or rice.
A light beer - like a lager is always good with dish - or a white wine like a Gewürztraminer or Riesling.
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