Pork Vindaloo (Carne de Vinha d'Alhos)
Carne de Vinha d'Alhos, also known as Pork Vindaloo, is a classic dish from Goan Catholic Cuisine. This flavorful and tangy pork dish is a result of Portuguese influence on Goan cuisine, and it's a perfect blend of spices and vinegar.
Ingredients
- 2 lbs pork, cut into cubes
- 1 cup white vinegar
- 10-12 dried red chilies
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1-inch ginger, chopped
- 8-10 garlic cloves
- 1 tsp turmeric powder
- Salt to taste
- 3-4 tbsp oil
Instructions
- In a blender, combine the dried red chilies, cumin seeds, black peppercorns, ginger, garlic, turmeric powder, and vinegar. Blend into a smooth paste.
- Marinate the pork cubes with the prepared paste and salt. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Heat oil in a pan and add the marinated pork. Cook on medium heat until the pork is tender and the sauce thickens, stirring occasionally. This will take about 45-50 minutes.
- Once the pork is cooked and the sauce has thickened, remove from heat and serve hot.
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
Blender Pan Knife Cutting board
Tools
Serving platter Tongs
Serving suggestions
Serving suggestion: Serve the Carne de Vinha d'Alhos with steamed rice or crusty bread.
Tips & tricks
Tip: Adjust the amount of red chilies according to your spice preference.
Cost
$15