Pork Vindaloo Dish Goa

Pork Vindaloo is the benchmark of Goan food. It is made without adding any water to the recipe. It is a good example of the marriage between Indian and Portuguese influences which typifies Goan cooking.

 Mind you, an authentic recipe like this produces a dish that is nothing remotely like the vindaloo you will find in your local curry house. It consists of pork, red dried chilies / peppers, peppercorns, cloves garlic, ginger, cinnamon, cumin seeds, mustard seeds, sugar, vinegar, oil, coconut feni, onion and salt to taste.

Ingredients:

1 kg lean pork, cleaned
Salt to taste
10 dried red chillies/peppers
10 peppercorns
10 cloves garlic

1 inch piece ginger
8 cloves
1 inch piece cinnamon
1 tsp cumin seeds
½ mustard seeds
½ tsp sugar
½ tsp vinegar
2 tbsp oil
½ peg coconut feni
2 medium onions, chopped fine
2 cups water

Preparation:

Wash the pork and cut into 3 inch cubes. Wipe dry and apply salt. Grind the next 5 ingredients in vinegar.

Marinate the meet in the spice paste for 2 hours or overnight and place in the fridge. Take a pan, pour the marinated meat, sprinkle sugar and cover the pan.

Cook on slow fire till meat is cooked. Add salt and vinegar if necessary.