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Pork Vindaloo Recipe
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Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link • A fiery Goan dish cooked with vinegar and garlic which evolved from Portuguese roots . • Subscribe to my channel here: http://hari.is/1O8ksnX • For more great recipes check out my website: http://www.harighotra.co.uk/ • Follow me: • on / harighotra • on / hari.ghotra • on / harighotra • The vindaloo has been known for many years as the dish for those who had had too many ales and then piled into a curry house for the 'hottest thing on the menu'! In actual fact the vindaloo is a Goan dish which evolved from Portuguese roots and has a unique flavour that is a great example of India's cultural history. • The Portuguese arrived in India in the 1500's bringing with them chillies from Latin America, as well as some of their European influences such as wine and, being Christian, Pork also became an inherent part of the cuisine from Goa. This original Portuguese stew dish was called 'Carne de vinha d'ahlos' which essentially means pork that has been marinated in wine and garlic so this original dish of red wine, pork and garlic was adapted using Indian spices to create the Vindaloo. • There are a number of different views on the Vindaloo, some state that wine or 'vin' was substituted out for vinegar and Kashmiri chillies, resulting in a spiced pork dish with a tangy sourness cooked with potatoes or 'aloo'. Other views are that the potato is a western addition and an authentic Vindaloo is not cooked with potatoes. In Goa this dish is known locally as 'Vindahlo' which translates to 'vin' or vinegar and 'ahlo' which is Portuguese word for garlic. • So whether you go authentic or add the potatoes it's a really special dish with a unique flavour that everyone needs to experience. • Ingredients • 600g lean pork shoulder, skin removed and cut into chunks • Spice paste • 1 tsp of mustard seeds • 1 tsp of cumin seeds • 2 tsp of coriander seeds • 4 whole cloves • 4 dried Kashmiri chillies • 1 tsp of black peppercorns • 2 onions, roughly chopped • 6 garlic cloves • 3 cm piece of fresh ginger • 3 tbsp of vinegar • 1 tsp of turmeric powder • 1 tsp of salt • Sauce • 1 tsp of mustard seeds • ½ tsp of sugar • 4 medium potatoes, cut into 3cm cubes • Method • Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloves, chillies, pepper) to a fine powder. • Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste. • Put the meat into a bowl and sprinkle with the turmeric, salt and two tablespoons of the spice paste. • Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes. • Heat a tablespoon of oil in a large heavy-based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant. • Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes. • Add the sugar and the chopped potatoes then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and the potatoes are soft. • Check while it is cooking and add a splash of water if and when required. • The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.
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