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.

Pork Vindaloo (Carne de Vinha d'Alhos)

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

  1. In a blender, combine the dried red chilies, cumin seeds, black peppercorns, ginger, garlic, turmeric powder, and vinegar. Blend into a smooth paste.
  2. Marinate the pork cubes with the prepared paste and salt. Let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
  3. 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.
  4. 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