Goan Pork Vindaloo

Vindaloo comes from the Portuguese 'carne de vinha d'alhos' – meat in wine and garlic. In Goa the wine became palm vinegar and the dish got its deep red colour from dried Kashmiri chillies.

A real vindaloo is sour and hot, not just hot. Marinate the pork overnight if you can and eat it the next day with rice or pão (Goan bread rolls).

• Serves 4
• Prep 20 min
• Marinate 240 min
• Cook 75 min
• gluten-free · dairy-free · Spicy
• Famous in Goa

Ingredients

• 800 g pork shoulder or belly, in 3 cm cubes
• 12 dried Kashmiri chillies, seeds removed
• 4 dried hot red chillies (less for milder)
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 6 cloves
• 5 cm cinnamon stick
• ½ tsp turmeric
• 10 garlic cloves
• 4 cm ginger
• 100 ml coconut or cane vinegar (or apple cider vinegar)
• 3 tbsp oil
• 2 onions, finely sliced
• 1 tsp sugar or jaggery
• Salt to taste

Method

1. Soak the chillies in the vinegar for 20 minutes.
2. Grind chillies and vinegar with cumin, peppercorns, cloves, cinnamon, turmeric, garlic and ginger to a smooth paste.
3. Rub the paste and 1 tsp salt into the pork. Cover and marinate for at least 4 hours, ideally overnight in the fridge.
4. Heat the oil in a heavy pot and fry the onions until deep golden, about 12 minutes.
5. Add the pork with all the marinade and fry on high heat for 5 minutes, stirring.
6. Add 200 ml water, cover and simmer on low heat for 60 minutes until the pork is tender and the oil separates. Stir now and then.
7. Stir in the sugar, taste for salt and sourness (add a splash of vinegar if needed) and simmer 5 minutes more.

Tip: Vindaloo keeps for 4 days in the fridge and freezes well – the flavour gets deeper every day.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.