GOAN PORK VINDALHO

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ince Goa was colonized by Portuguese, most of the food in Goa especially in Christian homes – is greatly influenced by Portuguese cuisine.

  Vindalho – a traditional Goan hot and sour pork recipe – derives its name from the Portuguese – Vinho de alho translating to wine with garlic, however the Goans replaced wine with vinegar and added red chillies foe the fiery colour and spice.

  This is a great dish to prepare ahead of time especially if one is entertaining.

 

INGREDIENTS:

·         2 kgs Pork (meat with fat)

 FOR MARINADE

  25 dry chillies

• 25 peppercorns

·        2 headed tsp cumin seeds

·         16 cloves

·         2 inch piece cinnamon

·         1 tsp turmeric powder

·         1 tsp mustard seeds

·         15 cloves garlic

·         2 piece ginger

·         1 to ¼ cup palm vinegar

·         Salt to taste

·         1 tsp sugar

·         4 large red onions – ground

·         2 tbsp oil

·         2 bay leaves


   METHOD 

•    Cut pork into 1 inch cubes, apply salt and keep aside in a colander to drain out an moisture. 
•   In the meantime, grind all the ingredients (from chillies to vinegar) to a fine paste.
•    Apply the paste to the pork and keep in the fridge overnight to marinate.
•   Remove from the fridge next day and bring to room temperature. 
•   Heat the oil in the cooking pot, add the meat and sauté.  Next add the ground onions, bay leaves and continue to sauté. 
•    Add cup of hot water, of required. 
•   Cook the meat on medium  flame for about 40 minutes. 
•    Add the sugar and mix well. Taste and adjust salt and vinegar accordingly. 
•    Continue cooking for another 15 ton 20 minutes till done.
•   Cool and keep in fridge for at least a couple of days before eating. 
•    Serving with white rice or bread (pavs)

     

       NOTE

1.   I like to grind all the dry ingredients first in a dry grinder and then add the other ingredients; it gives a smoother consistency to the spice paste.

1.    The quantity of vinegar might seem lot a but the dish does require it. You can always use less when grinding and then adjust at the time of cooking. The perfect vinegar to use would be coconut vinegar.  Alternatively you could use  apple cider vinegar or malt vinegar.

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2.   This dish tastes best if eaten after a few days, so cook it in advance. 

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