Goan Pork Vindaloo
Pork Vindaloo is a popular dish from the Indian state of Goa with a Portuguese influence. Portuguese sailors would preserve raw ingredients in wooden barrels with wine and garlic. The dish was “Indianized” by substituting vinegar for the wine with an addition of dried chilies. The British Indian version of this dish uses malt vinegar. This is a fairly simple dish to make. The pork vindaloo gets it’s heat not from the chilies, but the black peppercorns.
Equipment
- Food processor or immersion blender
Ingredients
- 2 lbs pork sirloin cubed
- 4 tbsp vegetable oil
- 1 tbsp black peppercorns
- 1 cinnamon stick 2”
- 1 green bird’s eye chili slit
- 1 tsp brown sugar
- 1 tsp tamarind paste
- salt to taste
- 1 cup water
Spice Paste
- 6 dried Kashmiri chilies
- 8 garlic cloves chopped
- 2 tbsp ginger chopped
- 1 tsp cumin seeds
- 5 tbsp malt vinegar
Garnish
- cilantro chopped
Instructions
- Purée all of the spice paste ingredients together in a food processor or immersion blender.
- Marinate the cubed pork sirloin for at least 4 hours, preferably overnight.
- Heat up the cooking oil in a large sauté pan over medium heat. Toss in the cinnamon stick, black peppercorns, and green chilies. Fry for a minute.
- Add in the pork with all of it’s marinade. Sear on all sides for 10 minutes.
- Mix in the tamarind paste, brown sugar, and salt. Pour in 1 cup of water.
- Cover and simmer for 1 hour.
- Garnish with chopped cilantro.
