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.
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Pork Vindaloo
- Total Time: 75 minutes
- Yield: 6-8 servings 1x
Description
Ingredients
- 1.2 kg pork shoulder ( cut into 4cm cubes)
- 2 onions (chopped)
- 500 g basmati rice
- 2 tbsp vegetable oil
- 2 cups of water (or red wine)
- 5 cloves of garlic
- 4 cm piece ginger
- 6 Kashmiri chilies (dried)
- 2 pieces of star anise
- 1 tsp cumin (whole)
- 1 piece cinnamon stick
- 5 pieces of black pepper
- 1 tsp mustard seeds
- 4 cloves
- 1/2 tsp turmeric
- 1 tbsp chili powder
- 2 tbsp coconut vinegar (or apple cider vinegar)
- Salt and pepper to taste
Instructions
- First, prepare the vindaloo paste. Toast in a pan Kashmiri chilies, mustard seeds, cumin, black pepper and cloves. Add to your food processor ginger, peeled garlic, vinegar and a little bit of oil together with our toasted spices. Add a bit of water and mix.
- Marinate pork, adding 1/2 tsp of turmeric. Cover and leave in the fridge overnight (or at least for 3 hours).
- Roughly chop up onions, heat on, oil in. Add onions, a bit of salt and caramelize. In with a cinnamon stick.
- After onions are caramelized, add marinated pork pieces. Sear on high heat for 5-10 minutes. Add hot water or wine and lower the heat. Season with salt, pepper and chili powder. Cover and cook for at least 1 hour or until tender. Stir occasionally and add 1-2 cups of water, depends on how thick you want it.
- Meanwhile, cook basmati rice. I like to cook mine with 2 pieces of star anise for a nice aroma.
- Garnish with coriander leaves and enjoy!
Notes
Pork shoulder is perfect for this recipe.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Lunch
- Method: Slow cooking
- Cuisine: Indian
Nutrition
- Serving Size: 6 servings , Amount per serving:
- Calories: 563
- Sugar: 1.7g
- Sodium: 131mg
- Fat: 41.2g
- Saturated Fat: 14.3g
- Carbohydrates: 6g
- Fiber: 1.8g
- Protein: 41g
- Cholesterol: 154mg
