Slow Cooked Pork Vindaloo - Authentic Goan Curry Recipe
Ready to eat: 5 hour 0 min
Nia Bennett | Nov, 28 2018
If you are after a vindaloo served in most curry houses, loaded with chillies, I am sorry to break your bubble but that’s not the real deal. When in fact what they’ve done is added quite a lot of chilli to a base curry sauce. If you are after tasting and cooking an authentic Goan style pork vindaloo then you’ve come to the right place and this vindaloo curry will definitely be a hit in your house.
A traditional vindaloo is not just about the chillies, let’s break that misconception about vindaloo! Yes, a vindaloo has a fair amount of chillies but the perfect Goan vindaloo should give you a taste of sweet, sour and spice - with the wine like vinegar flavour in the beginning with the slow taste of the flavorful spice and a subtle sweet aftertaste.
A traditional vindaloo recipe is inspired by the Portuguese who travelled to Goa in the fifteenth century. Vindaloo is actually taken from 'Carne de vinha d'alhos' which is meat marinated in wine and garlic.
Vin=Vino(wine) and Aloo= Alosh (garlic)
When the Portuguese visited India they marinated their meat in vinegar to increase its shelf life and preserve it for longer. Obviously, with time, this became fusion food and along with wine vinegar and garlic, Indians added a spice blend with chillies and thus the famous Indian Vindaloo curry was born.
This became popular in England as it was served in Bangladeshi and Pakistani restaurants in 1970.
Tip: Ideally keep the meat marinated overnight but if have limited time, keep this marinated for 4-5 hours.
- 3 tbsp vinegar
- 750g pork
- 1.5 tsp salt (All of the above to marinate the pork for an hour)
- 10-12 dried chillies
- 1 tbsp paprika (optional)
- 0.5 tsp cumin
- 2-3 2 inch sticks of cinnamon
- 10-12 cloves
- 1/2 tsp black pepper
- 5-6 cardamom pods
- 10-12 cloves of garlic
- 1 Inch of ginger
- 1/2 tsp turmeric
- 2 tbsp vinegar (grind together. Add half of the paste to the pork and marinate the pork for 24 hours if possible. If not leave it marinated for 4-6 hours.)
- 2 tbsp oil
- 3-4 garlic cloves
- 3 chopped onions
- 2 chopped tomatoes
- Remaining spice paste
- 1 tsp jaggery/ sugar
- 1 Tbsp vinegar
- Salt to taste
- 1 cup water
Prep: 4 hour 0 min > Cook: 60 min > Ready to eat: 5 hour 0 min
- Marinate pork, vinegar and salt and keep it aside for an hour.
- Blend all the raw spices and blend it with onions, garlic, ginger, turmeric, 2 tbsp of vinegar and a dash of water. Use half of this mixture to marinate the pork. You can let this marinate overnight or if you are pressed for time, let it sit for 4-5 hours.
- Once you’ve let the pork marinate in the mixture, heat a pan and add oil, to this add thinly diced garlic cloves, once they are light brown, toss in the onions, followed by tomatoes. Now add a tablespoon of vinegar and then add the other half of the marinade. Allow this to cook for 2 minutes of a low setting.
- Add the pork, season with salt, add a small cup of water and let this cook on a low setting for 60 minutes. Once ready garnish this with coriander and if preferred diced green chillies. If you prefer your vindaloo a bit dry increase the heat after 60 minutes and let it cook for further 10-15 minutes till the vindaloo is your desired consistency.