The Fiery Goan Pork Vindaloo

Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese.

Some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. Anyway lets get down to the Pork Vindaloo Recipe.

Pork Vindaloo Main Ingredient:

1 Kg Pork
2 Big Onions
Salt as per taste

Pork Vindaloo Masala Ingredients:

15 Kashmiri Chillies,
4 - 6 Garlic flakes,
1" Ginger
2 Teaspoons of Jeera,
1 and a 1/2" Haldi,
1" piece of Cinnamon
3 peppers
Vinegar

Procedure:

First you need to wash the Pork pieces well, and then chop them up into nice bits.

Once you dice the bits you need to dry the pieces of pork. You can dry them up using a cloth as well to absorb all the water.

Then add some salt this should help dry the pieces even more.

Now keep that aside and lets get the masala ready, grind the chillies into a powder, then add some vinegar not too much into it.

Add all the ingredients of the vindaloo masala shown above and then grind all of it in the blender.

Once you have your masala ready you can add your masala to the pork pieces and mix it up well. Make sure all the pieces of meat are evenly mixed with the masala. Add a little vinegar to the meat, mix it up and store it overnight in the fridge.

Now you can chop the large onions to add to the Pork Vindaloo.

Before you can add the onions to the dish you need to blend them in the mixer.

Add the blended onions, here its got a specific colour because we used the same liquidiser that was used for the vindaloo masala.

Its time to transfer all the ingredients on to the stove, no need to add any water yet.

Now you need to add a few peppercorns, a little cinnamon and a few cloves to the dish as you fry the meat.

After a little while of frying add some water and let it cook on a slow flame.

Let the vindaloo simmer on a low fire as the meat soaks in the masala and gets cooked.

You know the Vindaloo is ready when it turns the fiery red colour and the aroma will attract your neighbours :)

Remember, the Vindaloo always tastes better the next day as the meat gets properly marinated, its not really a very spicy dish but on the tangy side. The longer you store it the better it tastes just like a pickle! Pork Vindaloo reminds me of Christmas all over again!