Pork Vindaloo

I travelled the length and breadth of Goa searching for a good Vindaloo. Guess what, what ever I ate from north to south varied in taste and flavor and it was amazing how they were all unique in their own ways. But what I learnt is to keep the core intact.. I like it not too vinegary but I promise you, you will get the core right with this. Lot of credit goes to my very good friend Jessy, and this is an east indian recipe..

Pork Vindaloo

1 shoulder of english pork (around 2 kg) with 20% fat 
16 dried kashmiri chillies 
1.5 tablespoon of mustard seeds
1 teaspoon jeera
1 tablespoon black pepper
** 2 cups coconut vinegar split in to half

2 big onions chopped
8 cloves of garlic chopped
1 inch piece of ginger chopped
3 green chillies slit
1.5 inch cinnamon
6 cloves
3 bay leaves
3 green cardamom


Soak the kashmiri chiilies in warm i cup vinegar for 30 mins. Add the kashmiri chillies with the soaked vinegar, mustard seeds, jeera and black pepper in a blender and make a very smooth paste. Cut the pork in to 1 inch cubes and add the ground paste and mix it well and let it marinate for 30 mins in a deep pan which would be used to cook. Now add onion, garlic, ginger, green chillies, cinnamon, cloves and cardamom and mix well. Place the pot on a high heat and then braise the pork for 10 minutes stirring constantly. Add 500 ml boiling water and then bring it to boil. Then simmer it, add other cup of vinegar, add salt to taste and let it simmer for 1 hour. Add boiling water little by little as per the consistency and the pork is ready when the oil from the fat surfaces and you are able to cut through the fat pieces smoothly.

** Coconut vinegar is available in any store which sells pork. Substitute with 1 cup of white vinegar if you dont get it

Categories: Travel Cuisine


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