The name of this dish is a garbled pronunciation of the original Portuguese dish introduced to Goa in the 15th century, “carne de vinha d’alhos“. Throw in a Goan twist to the Portuguese original dish of meat marinated in wine-vinegar and garlic, and you’ve got Goan Vindaloo. The “Goan twist” is to add a burst of flavor and heat with the addition of hot chili peppers, tamarind, black pepper, cardamom, and cinnamon.
Pork Vindaloo – Hot Vinegared Pork Curry
- Food Processor or blender
- 8-inch heavy bottomed skillet with lid
- 6 quart saucepan or wok with lid
- Spice grinder
- 2½ lb Boneless pork shoulder, cut into 1½-inch chunks
- 1 tsp Salt
- ⅓ cup White or apple cider vinegar
- 2 inch Piece ginger, peeled and sliced thin
- 1 tsp Poppy seeds
- 1 tsp Cumin seeds
- 10 whole Black peppercorns
- 1 tbsp Crushed red pepper flakes (or tradition 6 chiles de árbol, stemmed)
- 4 whole Cloves
- 1½ tbsp Tamarind concentrate
- ½ tsp Turmeric
- 8 cloves Garlic, peeled; 4 roughly chopped and 4 crushed
- 5 small Red Thai chiles, stemmed (or 2 jalapenos)
- ⅓ cup Coconut or vegetable oil
- 1 tsp Black mustard seeds
- 2 sticks Cinnamon
- 4 small Green Thai chiles, haved (or 1 serrano or jalapeno)
- 1 large Onion, sliced
- 1½ tsp Dark brown sugar
- Kosher salt
- Marinate Pork – Mix pork cubes with vinegar and 1 tsp salt in a plastic freezer bag.In a skillet over medium heat, roast cumin and poppy seeds, peppercorns, cloves, and dried chili until seeds begin to pop, about 2 minutes. Let cool slightly and then move them to a spice grinder to grind into a fine powder. Massage into the marinating pork.In a food processor or blender, puree garlic, red chilis, tamarind, turmeric, and ginger into a paste. Add to to pork, Seal bag and place in the refrigerator for at least 4 hours.
- Cook Vindaloo – Heat oil over medium-high heat in a 6 quart saucepan, soup pot, or wok. Cook mustard seeds and cinnamon sticks until seeds pop, 1-2 minutes. Add green chilis, chopped garlic, onion, and a pinch of salt. Cook until onions are slightly caramelized, about 10 minutes. Stir in pork and all the marinade and cook about 7 minutes to brown the paste. Add 1½ cups water and bring to a boil. Cover and reduce heat to medium low. Cook about 1 hour until pork is tender Stir from time to time. Remove cover, add brown sugar, and cook until thickened, another 10 minutes. Serve in a warmed bowl with a yogurt raita, white rice, and a flat bread for scooping.
- Vindaloo may be made in advance and reheated just before eating.