“Vindaloo” is traditionally popular in the Goan cuisine in India and often considered as a fiery spicy dish made with pork.
This recipe is more of a flavored sauce with its sweet, tangy taste. Pork Vindaloo limits the use of more chilies in order to tone down the heat of a spicy-hot dish.
Preparation time: 20 minutes
Cook time: 30 minutes
Vegetable oil/ Ghee – 2 tbsp
Pork Shoulder/Collar – 500 g, cut into chunks of 1 inch
For the paste (Masala)
Dried red chilies – 2, soaked in water for 1 hour (see notes)
Onion – 1 Medium, Chopped
Cinnamon stick – 1
Cloves – 5
Star anise – 1
White vinegar – 2 tbsp
Garlic cloves – 3 whole, peeled
Ginger – 1 tsp
Pepper – 1 tsp (or 4 seeds)
Cumin Seeds – 1 tsp
Tamarind paste/pulp – 1 tsp (seeds and fibers removed, see notes)
Sugar – 1 tbsp
Tomatoes – 2 medium, chopped
Salt – 3/4 tbsp
Paprika powder – 1 tsp
Red chili powder – 1 tbsp
1. While preparing the Pork and the rest of the ingredients, Cook onions with 1 cup water for 15 minutes making sure to keep an eye so that the onions don’t brown or burn.
2. Strain the onions and run the onions under cold water to cool it down. Add the onions, chili, cinnamon,cloves, star anise, vinegar, garlic, ginger, pepper, cumin, tamarind water, sugar. Add 1/4 cup water. Make a paste. Set aside.
3. Heat oil or ghee in a pot on high heat. Add pork (I prepared in batches of 2). Fry for 7 minutes or until it turns slightly brown.
4. After the pork has fried, add the thick masala paste, salt (reserve the water added to the remaining paste). Mix well. Fry for 2 minutes.
5. Combine tomatoes and the remaining water from the reserved paste. Add paprika,chili powder and bring to boil.
6. Reduce heat and cook for 30 minutes by stirring occasionally every 3-4 minutes or until the pork is very tender.
Serve with cooked rice.
*I used tamarind pulp (2 seeds) soaked in water for 10 minutes. Sieved to remove the stringy bits and seeds.
*As this recipe is not spicy, increase the number of chilies for more heat.
*It sauce tastes better the longer you cook.