Goan Pork Vindaloo Recipes

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GOAN PORK VINDALOO



Goan Pork Vindaloo image

The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.

Provided by Alina

Categories     World Cuisine Recipes     Asian     Indian

Time 9h55m

Yield 8

Number Of Ingredients 16

16 dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick
1 teaspoon cumin seeds
6 whole cloves
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
1 tablespoon white vinegar
salt to taste
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
¼ cup vegetable oil
4 onions, chopped
10 cloves garlic, minced, or more to taste
1 (2 inch) piece fresh ginger root, minced
2 cups boiling water
2 green chile peppers, seeded and cut into strips
¼ cup white vinegar

Steps:

  • Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
  • Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  • Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
  • Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 9.2 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 50.7 mg, Sugar 3 g

GOAN PORK VINDALOO



Goan Pork Vindaloo image

Try my version of this popular export from Goa.

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 21

1 teaspoon cumin seeds
1 teaspoon coriander seeds
5 whole black peppercorns
2 green cardamom pods, seeds only*
2 whole cloves
1 (1/2-inch) piece cinnamon stick
1 (1/2-inch) piece fresh ginger, peeled and chopped
7 garlic cloves, peeled and left whole
3 fresh red chiles
3 tablespoons white wine vinegar
Pinch kosher salt
12 ounces pork shoulder, cut into 1-inch cubes
3 1/2 ounces pork belly, cut into 1-inch pieces
5 tablespoons vegetable oil
1 small onion, finely chopped
3/4 teaspoon mustard seeds
Handful cashew nuts
8 ounces basmati rice, cooked according to package instructions, for serving, optional
4 wheat tortillas, for serving, optional
2 handfuls chopped lettuce leaves, for serving, optional
4 tablespoons sour cream, for serving, optional

Steps:

  • Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to a fine powder.
  • In a food processor, blend the ginger, garlic, chiles, and white wine vinegar, to a paste.
  • Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, covered, and placed in the refrigerator to marinate for 1 1/2 to 2 hours.
  • Heat 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3 to 4 minutes, or until golden brown.
  • Add the marinated pork pieces, and fry for 6 to 7 minutes, turning once, or until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid, and cook for 35 to 40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
  • Heat the remaining oil in a separate pan over medium heat. When the oil is hot, add the mustard seeds. Caution: The mustard seeds will start to pop. Keep the pan well away from your face and eyes. Be careful of the popping mustard seeds and the splatter of oil. Once the mustard seeds start to pop, add the cashew nuts, and fry for 2 to 3 minutes, stirring occasionally, or until the nuts are golden-brown.
  • To serve the dish, either divide the rice, if using, among 4 serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the center of 4 wheat tortillas, if using, sprinkle with chopped lettuce, and sour cream and roll up into parcels.

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