Pork Vindaloo is an excellent recipe to diversify your diet. Indian cuisine attracts by its unique flavors and various aromas. However, the recipe for pork vindaloo did not originate in India, as it seems at first glance.
This dish has Portuguese origin and found its way to India thanks to colonialism. The Indians have already adapted it to their taste.
You can also try Vindaloo with chicken, but for a more authentic (and in my opinion tastier) version, use pork. Since the marinated meat is cooked for about an hour, pork is definitely more suitable (I recommend the pork shoulder, which is amazing for stews). At that time, the meat will get nice and tender and all the flavors deepen beautifully.
Marinade for pork vindaloo
The most important part of the vindaloo recipe is the marinade. We need to combine some interesting and aromatic flavors that Indian cuisine brings. Since the meat will rest in the marinade for a few hours, it is important to toast the spices at the beginning, which will further intensify the taste.
Remember that pork vindaloo should be spicy, but you can adjust the heat to your liking. You can actually use any kind of chili powder you want.
The necessary ingredients (such as cumin, cloves, mustard seeds, whole cinnamon, and dried chili) should be easily available. Add turmeric only after combining the marinade with meat.
You do not want to “color” everything when mixing our ingredients for the marinade. Then marinate the meat for at least two or three hours, preferably overnight.
The cooking itself is very simple. First, fry the onions nicely until brown, and then just add the meat, which you will stew for about 50 minutes. When pork vindaloo is ready, serve with some fresh and warm basmati rice.Print