India

Pork Vindaloo

Name: Pork Vindaloo
Cuisine: India
Ingredients: 700 g Pork shoulder, diced; 4 tbsp Wine vinegar; 1 tbsp Kashmiri chilli; 1 tsp each Cumin & mustard seeds; plenty Garlic & ginger; 2 Onions; 1 tsp Sugar

Goa's fiery-sour curry with Portuguese roots

Vindaloo goes back to the Portuguese “carne de vinha d'alhos” – meat in wine (vinegar) and garlic. In Goa it became a fiery-sour curry with Kashmiri chilli and spices.

The signature sour kick comes from the vinegar, which also tenderises the meat. One of the few Indian dishes with pork – a legacy of the Catholic Goans.

Servings4

Time1.5 hrs + marinating

LevelAdvanced

Ingredients

Pork shoulder, diced700 g
Wine vinegar4 tbsp
Kashmiri chilli1 tbsp
Cumin & mustard seeds1 tsp each
Garlic & gingerplenty
Onions2
Sugar1 tsp

★ = available authentic in the Asia Boutique

Preparation

Toast the spices and grind with vinegar, garlic and ginger into a marinade.
Marinate the pork in it for at least 2 hrs (or overnight).
Fry the onions golden.
Add the marinated meat, sear, braise covered with a little water for 1 hr.
Round off with sugar, serve with rice.

Make it original

Kashmiri chilli and whole spices give vindaloo colour and depth. Available in the Asia Boutique.

Discover curry spices