Dosage acid in two stages
A part of the vinegar marinates the meat, the rest freshens the long stewed sauce. In the end add slowly and taste after each spoon.
Indian Recipe
Goan pork vindaloo
Pork shoulder marinates for several hours in a finely ground Vindaloo paste. Slowly simmering makes the meat tender, while vinegar and spices form a concentrated sauce.
Total time
10 hr 15 min
Calories
590 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Goan pork curry with vinegar, garlic and chilli
Vindaloo is more than a particularly spicy curry. The Goa dish is based on the Portuguese blend of wine or vinegar and garlic. Acid, chilli and warm spices should remain balanced in the finished brew. Potatoes do not necessarily belong in spite of the similar sounding Hindi name for potatoes; this version focuses on pork and the classic vinegar-cellulose paste.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Goan pork vindaloo
Goan pork vindaloo stews meat in a sour-sharp paste of vinegar, garlic, ginger, red chilies and roasted spices.
Ingredients
6 servings
Method
-
1
Soak the chilli
Cover dried chilli with hot water and soak for 20 minutes. Drain; for a much milder sauce, remove seeds and light inner skins.
-
2
Dry roast spices
Roast cumin, coriander, pepper, mustard seed, cloves and cinnamon in a dry pan for 2 minutes until they smell. Let them cool completely.
-
3
Mix Vindaloo paste
Finely puree roasted spices with chiles, garlic, ginger, turmeric and 60 ml vinegar. If necessary, add teaspoon-like soaking water.
-
4
Marinate meat
Mix pork with Vindaloo paste and 1 teaspoon of salt thoroughly. Covered at least 6 hours, better marinate overnight in the refrigerator.
-
5
Brown onions
Remove meat 30 minutes before cooking. Heat oil in a heavy stew and fry onions at medium heat for 12 to 15 minutes deep golden brown.
-
6
Roast meat and paste
Add marinated meat and paste and fry for 8 minutes at frequent turning. Remove the seasoning spices with a small dash of hot water from the bottom of the pot.
-
7
Slowly burn softly
Pour in remaining water, boil and cover over a small heat for 75 to 90 minutes. Stir occasionally until the meat is very tender and the sauce is concentrated.
-
8
Balance Acid
Stir the remaining vinegar in the tablespoon. Season with the rest of the salt and Jaggery only if necessary. Let Vindaloo rest for 15 minutes before being served with rice.
Kitchen know-how
Tips for Goan pork vindaloo
Control heat over the cores
Kashmiri-Chilis mainly provide colour and aroma. Removed seeds and inner skins reduce heat without diluting the spice paste.
Variations
How to adapt this recipe
Replace pork shoulder with one kg of chicken head clubs. Reduce the marinating time to four hours and smoky time to about 35 minutes.
Cool Vindaloo completely and cool overnight. Heat slowly the next day; the fat removed can be partially removed beforehand.
Nutrition per serving
590kcal
15.0 gCarbohydrates
45.0 gProtein
38.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Goan pork vindaloo
Not necessarily. The name derives from the Portuguese compound of wine or vinegar and garlic, not from the Hindi word aloo for potato.
Palm vinegar is common in Goa, but not available everywhere. A mild cider vinegar is a viable alternative; very sharp spirits vinegar more carefully dose.
No. chilli belongs to it, but vinegar, garlic and roasted spices are just as important. Denuctated mild Kashmiri chilis give colour and aroma with controlled heat.
Pig's shoulder needs gentle heat and enough time. Strong cooking makes it look dry; covered just below the boiling point continue to burn.
Yes. After one night, acid, spices and meat juice are combined. Store in a cooled place, heat slowly and check the final amount of vinegar.
Keep cooking