Pork vindaloo has its roots in Portuguese cuisine, where wine played an integral part in its marinade. Goa was undoubtedly bound to follow the culinary trail left behind by a 450-year Portuguese rule. The Portuguese left a lasting impression on Goa’s culinary journey as seen in the ever-popular ambotik curry, fish rechado, and pork vindaloo, among others.
Goan-Portuguese Noble House @ Margao, Goa
As Thomas Keller the renowned American chef said, “A recipe has no soul. You, as the cook, must bring soul to the recipe.” Having prepared the Goan version of the popular pork vindaloo on many a festive occasion, I attempted to deviate a bit from the traditional method by adding some “soul” to it. I tweaked the age old pork vindaloo recipe by adding and taking away a few customary ingredients used by the Goans. This tweaking of a popular dish ocal to Goa lent what I thought was an Indianness to the intensely red vision. This is by far among the best pork vindaloo recipes that I have met in my kitchen.
Pork Vindaloo Recipe
Ingredients
- 1 kg pork (washed just once & cut into medium-sized cubes)
- 1 tbsp white vinegar (or lime juice) (I used vinegar)
- 10-12 Kashmiri dry, red chillies
- tamarind pulp (lime-sized tamarind ball)
- 1½ inch cinnamon stick (rolled variety) (or 2-inch sticks if using the standard variety)
- 2 tsp mustard seeds
- 2 tbsp jaggery powder
- 2 tsp salt
- 1½ inch piece ginger
- 1 tsp cumin seeds
- 20 black peppercorns
- 2 tsp coriander seeds
- 8-10 cloves garlic
- 6 onions (chopped coarsely)
- 4-5 bay leaves
- 8 tbsp refined oil
Instructions
- Wash the pork meat just once, trim out the unwanted fat and chop into medium-sized cubes. If the pork has been refrigerated, bring it down to room temperature before marinating/cooking.
- Grind the masala paste (without tamarind), note that mustard seeds also have to go into the ground paste.
- Marinate the pork with the ground masala. Best kept overnight for marination but it also turns out good with 30 minutes of marination even (if in a rush).
- Heat oil in a vessel (I always use a non-stick cookpot). Add the bay leaves, then the coarsely chopped onions and fry until translucent. Don't over fry them or wait until they turn brown as browned onions would sweeten the gravy.
- Add the pork cubes, stir well and when the masala is well-ensconced - add tamarind pulp and water and cook covered. I don't use a pressure cooker as slow cooking lends a better taste overall. It also allows you a fair amount of control over the texture of the meat. (Adjust the taste after having added the water (I leave this to your discretion).
- You may add a little water if you want it to be a pork vindaloo curry or a pork vindaloo masala (OPTIONAL step). As for me, I prefer it in thick vindaloo gravy form sans water.
It was as red and fiery as they come, just like the Goan vindaloo but with a difference. Read on, for an interpretation of this pork vindaloo saga.
Pork vindaloo masala is considered incomplete without traditional sannas. However, sannas are not easily available, and the next best replacement could come in the form of dosas. The softness of the perforated white dosas pairs well with this intensely spiced gravy. Steamed rice and bread pao are obvious combinations too, for this red vision of a pork vindaloo masala vision, besides being a staple of Goa. The dish is tinged with wine-like notes which have paved the way for the more acidic vinegar that this little state brings. This state which has a strong Portuguese influence is situated in the western coast of the Indian Peninsula and boasts of spiced flavours that no other regions can beat.
Map of Goa, with Vasco da Gama named after the Portuguese explorer
Eating pork vindaloo is not merely a source of calories and resultant energy, it’s positively an experience.
6 Comments
Mashallah !!
Folks, I hope you have some napkins ready cause LITA’s Pork recipe is going to leave your mouth watering with every bite.
Damn, it looks absolutely delicious!!!! Now I’m imagining the smell. I literally can feel that piece. I’m addicted and I was about lick my laptop screen.
Thanks, LITA, for driving me “NUTS”. Merry Christmas
The vindaloo is among my top recipes, Frankie, it’s on par with the oil-free chicken roast and Goan sheera recipes which have made it to Google Page One.
Surely will give this a try the next time I cook vindaloo. I’m quite interested to know how mustard seeds will affect the traditional taste of vindaloo, but in saying that, I do follow a recipe passed down by my m-i-l that uses mustard seeds in a chicken curry.
Try it, the vindaloo turned swell.
It turned out superb. Just like my mother’s vindaloo. Thank you
Many thanks, Lily Michael, for letting me know that the pork vindaloo recipe turned out superb. I’d be happy if you shared your positive feedback on my FB Page (Fb.me/explorewithcarmelita).
Thanks again Lily.