Goan Pork Vindaloo
Goan Pork Vindaloo is a fragrant curry, warmed by cardamom, cinnamon, cloves. Sweetened with sugar, tangy with vinegar, and heated up with both fresh and dried chilies. Truly a spicy and tangy dish!
Ingredients - Serves 4
- Oil - 2 tablespoons
- Salt - To taste
- Tomatoes - 2, finely chopped
- Onions - 2, finely chopped
- Turmeric - 1/2 teaspoon
- Cardamom pods - 4
- Cloves - 5
- Cinnamon stick - 1
- Mustard seeds - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Dried red chilies - 5
- Ginger - 1 inch piece, minced
- Garlic - 6 cloves, minced
- Sugar - 1 teaspoon
- White wine vinegar - 1/2 cup
- Pork shoulder - 1 kg, cut into cubes
Let's Get Started
- Marinate the pork with the vinegar, sugar, garlic, ginger, chilies, cumin, mustard, cinnamon, cloves, cardamom, and turmeric for at least 2 hours, or overnight in the refrigerator.
- Heat the oil in a large pan over medium heat. Add the onions and cook until golden brown.
- Add the marinated pork and cook until browned on all sides.
- Add the tomatoes and salt, cover and simmer for about an hour, or until the pork is tender.
- Serve the Goan Pork Vindaloo hot with rice or naan bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Calories: 580
- Fat: 28g
- Carbs: 20g
- Protein: 60g
- Sodium: 1200mg
- Sugar: 10g
