Pork Vindaloo, a popular and spicy dish, hails from the region of Goa where pork is a staple part of the diet. The Portuguese introduced vinegar to the dish, giving it the 'vin' aspect, while the substitution of potatoes for garlic resulted in the 'Aloo' component. This recipe typically includes red chillies, chilli powder, white wine vinegar, garam masala, and coriander leaves for a flavourful and fiery finish that can be adjusted to individual preferences.
Serves 4
Preparation time 10 minutes, Cooking time 1hour, Overall time 1 hour 10 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Hot Hot
This dish is intended to be a hot one but the heat can be adjusted by the type of chillies and chilli powder used it is even possible to make it quite mild with a good background flavour - Steve
This pork vindaloo recipe is pretty easy but there are various stages of cooking I use the basic curry gravy which is quite mild but you can use the Madras basic gravy for a hotter dish. you will need a blender for the first stage of cooking to blend the garlic and chillies you could add root ginger if you wanted too and there are recipes that add whole spices like cloves and cardamon. I generally use diced pork and keeping the fat on but chicken works equally well but adjust the cooking time.
Pork Vindaloo Recipe
Ingredients:
1 kilo of diced pork, trim the fat if you wish
4 tablespoons of ghee or coconut oil
4 large cloves of garlic, crushed
4 small fresh chillies chopped
1-4 teaspoons of ground chilli powder. (Adjust to your own heat level)
2 teaspoons of ground coriander
3 teaspoons of ground cumin
1 teaspoon of ground turmeric
1 400g tin of chopped tomatoes
2 ladles of Basic Curry Gravy
300ml of water or stock
3 - 4 previously boiled potatoes
1 teaspoon of Celtic or Himalayan salt
1 teaspoon of garam masala
2 tablespoons of white wine vinegar
the juice from a freshly squeezed lemon
chopped coriander leaves
How to make Pork Vindaloo
Click here for Kitchen Timer
Prep all your ingredients,
Place the garlic and chillies in a blender with a little water or oil and blend until smooth.
In a large pan heat the ghee or cooking oil on a medium heat. Add the blended garlic and chilli and fry for 2-3 minutes. (Until the oil and water start to separate).
Add the ground coriander, cumin, chilli powder and turmeric, lower the heat and fry the spices continually for around 2 minutes, a thick spice paste will start to form.
Then add the chopped tinned tomatoes and cook for around ten minutes stirring regularly until the tomatoes are cooked through.
Add the diced pork and cook on high stirring continuously until the meat changes colour, this will seal the flavour into the meat.
Add the Basic Curry Gravy, the sea salt, and stock, turn the heat down to low and cook the meat for around 1 hour, add more stock or water if it starts to dry out.
Finally add the boiled potatoes, and then finish the dish by adding the garam masala, white wine vinegar, lemon juice and coriander leaves. Stir through and serve immediately.
Goes well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
Commentaires