Goan Pork Vindaloo
Goan Pork Vindaloo is a classic Anglo-Indian dish known for its rich and tangy flavors. This spicy pork curry is a perfect blend of Indian and Portuguese influences, making it a unique and delicious addition to any meal.
Ingredients
- 2 lbs pork, cut into cubes
- 3-4 tbsp vindaloo paste
- 1/2 cup white vinegar
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 4-5 dried red chilies
- 1 inch ginger, grated
- 6-8 garlic cloves, minced
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2-3 potatoes, peeled and cubed
- Salt to taste
- 2 tbsp vegetable oil
Instructions
- Marinate the pork with vindaloo paste and vinegar for at least 2 hours or overnight.
- Heat oil in a large pot and add cumin seeds, mustard seeds, and dried red chilies. Sauté until fragrant.
- Add ginger, garlic, and onions. Cook until the onions are soft and translucent.
- Add the marinated pork and cook until browned.
- Stir in the tomatoes and potatoes. Add salt to taste.
- Cover and simmer for 45-50 minutes, or until the pork is tender.
- Serve hot with steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop Cooking spoon Cover for the pot
Serving suggestions
Serving Suggestions: Serve with steamed rice or crusty bread.
Tips & tricks
Tips: Adjust the amount of vindaloo paste and dried red chilies to control the spiciness of the dish.
Cost
$15