Goa

Goan pork vindaloo

Name: Goan pork vindaloo
Prep time: 8 h
Cook time: 2 h
Total time: 10 h
Yield: 6 servings
Cuisine: Goan
Ingredients: 800 g pork shoulder with some fat cubed pork; 12 to 15 Kashmiri dried chillies dried red chilli; 15 cloves garlic; 2 inch ginger; 1 1/2 tsp cumin seeds; 1 tsp black pepper; 6 cloves 2 inch cinnamon whole spices; 1/2 tsp turmeric (ground turmeric); 1/3 cup coconut or cane vinegar vinegar; 1 tbsp jaggery; 2 large sliced onion; 3 tbsp cooking oil (vegetable oil); Salt, to taste; 3/4 cup water

Pork marinated in chilli, garlic and vinegar, then slow cooked. The real vindaloo, not the curry house dare.

120 minTime

24 gProtein each

hotSpice

8hPlan ahead. Soak for 8 hours first; the 120 minutes come after.

From vinha d'alhos to vindaloo2 chapters · 1 min read

Make it your way

Grandma's wayThe Goan Catholic Christmas pot.

The original

447kcalsame

24 gproteinsame

2 gfibresame

120minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pork800 g pork shoulder with some fat, cubed

Dried red chilli12 to 15 Kashmiri dried chillies

Garlic15 cloves

Ginger5 cm

Cumin seeds1½ tsp

Black pepper1 tsp

Whole spices6 cloves, 2 inch cinnamon

Turmeric (ground turmeric)½ tsp

Vinegar⅓ cup, coconut or cane vinegar

Jaggery1 tbsp

Onion2 large, sliced

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Water¾ cup

Method

5 steps

1Soak the dried chillies in the vinegar for 30 minutes, then grind with garlic, ginger, cumin, pepper, cloves, cinnamon and turmeric to a smooth paste.
2Rub the pork with half the paste and salt and marinate overnight in the fridge.
3Heat oil and fry the onions until golden. Add the remaining paste and fry until oil separates.
4Add the pork and sear 10 minutes, then add jaggery and water. Cover and simmer on low until the pork is tender, about 1 hour, stirring now and then.
5Rest for a few hours or overnight before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goa

Goan pork vindaloo

Pork marinated in chilli, garlic and vinegar, then slow cooked. The real vindaloo, not the curry house dare.

120 minTime

24 gProtein each

hotSpice

8hPlan ahead. Soak for 8 hours first; the 120 minutes come after.

From vinha d'alhos to vindaloo2 chapters · 1 min read

Make it your way

Grandma's wayThe Goan Catholic Christmas pot.

The original

447kcalsame

24 gproteinsame

2 gfibresame

120minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pork800 g pork shoulder with some fat, cubed

Dried red chilli12 to 15 Kashmiri dried chillies

Garlic15 cloves

Ginger5 cm

Cumin seeds1½ tsp

Black pepper1 tsp

Whole spices6 cloves, 2 inch cinnamon

Turmeric (ground turmeric)½ tsp

Vinegar⅓ cup, coconut or cane vinegar

Jaggery1 tbsp

Onion2 large, sliced

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Water¾ cup

Method

5 steps

1Soak the dried chillies in the vinegar for 30 minutes, then grind with garlic, ginger, cumin, pepper, cloves, cinnamon and turmeric to a smooth paste.
2Rub the pork with half the paste and salt and marinate overnight in the fridge.
3Heat oil and fry the onions until golden. Add the remaining paste and fry until oil separates.
4Add the pork and sear 10 minutes, then add jaggery and water. Cover and simmer on low until the pork is tender, about 1 hour, stirring now and then.
5Rest for a few hours or overnight before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goan pork vindaloo

Make it your way

Ingredients

Method

Goan pork vindaloo

Make it your way

Ingredients

Method

Make it a meal