Pork Vindaloo

Goan cuisine is famous for being fiery, so how can this traditional Goan dish, Vindaloo be any different? If you love hot and spicy food, then you definitely need to try this out. I love spicy food thus it is an all-time favourite for me. Vindaloo can be prepared using chicken, mutton or pork. This recipe is prepared using pork, which is the original form of the recipe. The word “vindaloo” was derived from the distorted pronunciation of Carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), a popular Portuguese dish, that entered the Indian cuisine with the arrival of the Portuguese explorers.

 

Ingredients:

• Pork (boneless): cubed in small pieces

• Olive oil/mustard oil

• Vinegar

• Ginger garlic paste

• Chilli powder

• Onions (chopped)

• Green chillies (chopped)

• Sugar

• Salt

 

Method:

• Cut boneless pork (or Mutton, Lamb as this recipe is actually meant for red meat) into small pieces.

• Marinate it in equal amount of Olive oil (you can use mustard oil) and vinegar for about 3 hours for best results.

• Make sure that the pork is completely submerged in the oil-vinegar mixture during marination.

• For 6 people’s servings, put about half a bowl of ginger garlic paste (you may vary it as per your taste).

• Put salt as per your taste

• Add lots of chilli powder to make it spicy.

• Now pour the marinated pork in the pan.

• Let it fry.

• Add chopped green chilies to make it more spicy

• Once the oil is separated out from the pork and the pork takes a deep brownish color, you know its cooked

Note: water is not used anytime during marination or cooking.. its simply olive oil (or mustard oil) and vinegar