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Goan Pork Vindaloo is a flavorful and spicy dish that brings the vibrant taste of Indian cuisine to your table. This dish is a delightful blend of spices, marinated pork, and tangy vinegar, making it a hit with family and friends. If you love hearty meals packed with flavor, this recipe is for you!
Why Make This Recipe
You should make Goan Pork Vindaloo because it's perfect for gatherings and special occasions. The blend of spices creates a mouthwatering aroma that fills your kitchen, making it hard to resist! Plus, it's a great way to impress your loved ones with your cooking skills. Enjoy it with rice or naan for a complete meal!
How to Make Goan Pork Vindaloo
Making Goan Pork Vindaloo is easier than you think! With just a few steps and some time to marinate, you will have a delicious meal ready to enjoy. Follow this guide to create your own batch.
Ingredients:
- 16 dried Kashmiri chile peppers, stemmed and seeded
- 1 inch piece cinnamon stick, broken into pieces
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon ground turmeric
- 6 whole cloves
- 1 tablespoon white vinegar
- Salt to taste
- 2 pounds boneless pork loin roast, trimmed and cut into 1 inch cubes
- 1/4 cup vegetable oil
- 4 medium onions, chopped
- 10 cloves garlic, minced (or more to taste)
- 2 inch piece fresh ginger root, minced
- 2 cups boiling water
- 1/4 cup white vinegar
- 2 green chile peppers, seeded and cut into strips
Directions:
- Start by grinding the dried Kashmiri chiles, cinnamon stick, cumin seeds, black peppercorns, turmeric, and cloves with a mortar and pestle or an electric coffee grinder until you get a smooth paste. Mix in 1 tablespoon of white vinegar and season with salt.
- Put the pork in a large glass or ceramic bowl. Add the spice paste and toss until the pork is evenly coated. Cover it and marinate in the refrigerator for 8 hours or overnight.
- When you’re ready to cook, heat the oil in a Dutch oven over medium-high heat. Add the chopped onions, minced garlic, and ginger. Cook and stir for about 10 minutes until they are golden brown.
- Add the marinated pork along with all the marinade. Cook while stirring frequently for about 5 minutes until the pork has firmed up.
- Pour in the boiling water and bring it to a simmer. Reduce the heat, cover, and cook until the pork is tender, about 40 minutes.
- Finally, stir in the remaining 1/4 cup of white vinegar and the green chiles. Cook uncovered until the chiles have softened and the vindaloo has thickened, which should take about 30 more minutes. Taste and adjust the salt if you need to.
How to Serve Goan Pork Vindaloo
Serve your Goan Pork Vindaloo hot with steamed rice, naan, or even a side of roasted vegetables. Be ready for compliments from everyone at the table!
How to Store Goan Pork Vindaloo
You can store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it on the stove or in the microwave.
Tips to Make Goan Pork Vindaloo
- Marinate the pork overnight for the best flavor.
- Adjust the spice level by adding more or fewer chiles to your liking.
- Serve with a cooling side like yogurt to balance the heat.
Variation
If you want a vegetarian option, you can use paneer or tofu instead of pork. Follow the same steps for the spice preparation and cooking.
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FAQs
1. Can I use fresh chilies instead of dried?
Yes, you can use fresh chilies, but the flavor will be different. Adjust the amount based on your spice preference.
2. Is this dish very spicy?
It can be spicy depending on how many chilies you use. Start with fewer and add more if you like it hotter!
3. Can I freeze Goan Pork Vindaloo?
Yes, this dish freezes well. Just make sure to store it in an airtight container. It can last up to 3 months in the freezer!