Pork vindaloo
This Goan-inspired vindaloo delivers a punch of heat balanced by complex flavors. The recipe incorporates authentic flavors while keeping it approachable for home cooks. It captures the essence of vindaloo with the convenience of store-bought or homemade vindaloo paste.
Curries are usually cooked with chicken or lamb, but the vindaloo has Portuguese influences and it was initially a pork dish.
Ingredients
Instructions
In a bowl, combine th vindaloo paste, vinegar, tomato paste and salt: Mix well. Add pork cubes and coat thoroughly. Cover and refrigerate overnight.
In a large pot or Dutch oven, heat oil over medium heat. Add sliced onions and cook until softened and golden brown, about 10-12 minutes. Stir in minced garlic and ginger and cook for another minute until fragrant.
Add chopped tomatoes and cinnamon stick. Cook for 5 minutes, stirring occasionally.
Add the marinated pork along with its marinade. Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook until the meat is nearly done, 45-60 minutes, stirring occasionally.
If the sauce is too thick, add water. Add brown sugar (if using). Season with salt and pepper to taste. Simmer uncovered for another 15 minutes, or until the sauce thickens and the pork is tender.
Notes
Marinating the pork overnight ensures maximum tenderness and allows the spices to deeply infuse the meat.
Garnish with fresh cilantro leaves and serve hot with steamed basmati rice or naan bread.
Taste the vindaloo paste before adding it to the marinade to gauge its spiciness and adjust the amount accordingly.
For a milder curry, reduce the amount of vindaloo paste or add a dollop of yogurt or coconut milk at the end.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for later.
Variations
Substitute the pork with boneless, skinless chicken thighs or breasts. Reduce the cooking time to 30-40 minutes.
Use cubed lamb shoulder or leg. Increase the cooking time to 1.5-2 hours.
Choose chuck roast or stewing beef. Increase the cooking time to 2-2.5 hours.
For a vegetarian option, use potatoes, cauliflower, or tofu. Marinate them in the vindaloo paste for at least 30 minutes before cooking.
Source
The vindaloo curry originated from Goa, India. This dish has a rich history as it evolved from the Portuguese dish carne de vinha d'alhos (meat in wine and garlic marinade), which was brought to Goa by Portuguese explorers in the 15th century.
The Portuguese dish was adapted to local ingredients and tastes, with the substitution of palm vinegar for red wine and the addition of spices like chilies, cumin, and turmeric. Over time, it evolved into the fiery, flavorful vindaloo we know today.
Food in Asia