Pork Vindaloo
Pork Vindaloo is a delicious pork curry rich with exquisite spices having its origin as a Portuguese dish. The thick spiced gravy serves best with hot rice, roti and almost anything. Pork Vindaloo will tingle taste buds and will make you yearn for more and more. Pork Vindaloo is unique and special with pork bits cooked in a spicy vinegar mixture. Pork is rich in protein, fat and other nutrients required for body. You can explore Pork Vindaloo recipe here that can be easily prepared at home. People from kerala and goa like this pork vindaloo a lot.
Ingredients
- 1 kg Lean pork
- 1 no Onion large
- 1 cup Oil
- 1/2 tsp Mustard seeds
- 1 cup Vinegar
- 4 - Green chilies
- 1 cm Ginger
- 1 tsp Turmeric powder
- 2 tsp Salt
- Curry leaves A few
For the ground spices:
- 20 nos Red chillies Kollamulaku
- 1 tbsp Garlic puree
- 1 tbsp Ginger Paste
- 2 tsp Cumin seeds Jeerakam
- 2 tsp Mustard seeds
- 2 cm Cinnamon Karugapatta
- 3 - Cloves Grambu
Instructions
- For preparing Pork Vindaloo, wash and cut the pork into cubes,
- Heat oil in a pan and add mustard seeds.
- When they crackle, add sliced onions, chillies and ginger and fry till dry.
- Add ground spices with turmeric powder and fry till the oil starts separating.
- Add meat and curry leaves and mix well. Fry for 5 minutes.
- Add vinegar and salt and cover and cook on a very low heat for 1 hour till the meat is tender.
- :- Alternatively you can pressure cook for 40 minutes. Do not add any water.
Tried this recipe?Let us know how it was!
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Vinegar should be only 2-3 tsp. Otherwise its excellent
This is good, but Bonda usually have potato filling
Instead of fried mustard use ground mustard!
instead of mustard seeds,I used ground mustard, and it reduced the smell in the house.
I think pressure cooking for 40 minutes will over cook the meat,it should not be more than 10 to 12 mins.Otherwise, it makes a good dish
the quantity of vinegar should be slightly reduced
Suggest yu make a paste of ginge (only 1/2 tbspn),garlic, cinnamon,cloves,a pinch of sugar, kosher salt, tumeric, dried red chillies, cummin and tamarind pulp about one tbspn.Grind only with vinegar.Apply 1/2 paste to cut and salted meat , leve to marinate and then fry onion, other 1/2 of paste, bay leaf , some green chillies and then add meat with little wter and pressure cook for 15 mins.
The recipe is very easy and simple to cook. my mother suggests less of vinegar. However its worth trying this recipe.