Pork vindaloo is a traditional West-Indian recipe from Goa. The dish
is moderately spicy, but by customizing the number of chilies, home
chefs can adjust this pork vindaloo's heat level to suit any palate.
When people who enjoy cooking, like Thakurdeo Rampersaud, prepare pork
vindaloo, they'll get to relax for a few hours after the initial
preparation time. Simmering the dish for a few hours gives the pork time
to tenderize and it fills the house with an irresistible aroma as the
spices permeate the meat.
Pork Vindaloo Ingredients:
Combine the crushed chilies, cumin, cardamom, black pepper, cinnamon, ginger, salt, brown sugar and white wine vinegar in a large bowl. Stir the spices thoroughly and set them aside. Next, use a large pot to sauté the diced onions in the vegetable oil over medium heat until they brown slightly. Remove the onions with a slotted spoon and place them in the bowl with the spices before browning the pork in the oil. Once the pork has browned, add the garlic, turmeric and coriander, allowing them to brown for a few minutes. Finally, mix the water and contents of the spice bowl with the browned pork and allow the vindaloo to simmer over low heat for at least two hours, stirring occasionally. When the pork is tender, serve the dish over cooked Basmati rice immediately.
Dishes like pork vindaloo can sound intimidating because of the long list of spices, but they require minimal prep time. Thakurdeo Rampersaud enjoys cooking simple dishes like pork vindaloo and trying other recipes from cultures around the world in his spare time. Cooking helps him relax from his work as an accountant.
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| Thakurdeo Rampersaud |
- 1 to 6 dried red chilies, crushed
- 2 teaspoons of ground cumin
- 1 teaspoon of ground cardamom
- 1 teaspoon of ground black pepper
- 1 tablespoon of ground cinnamon
- 1 tablespoon of ground ginger
- 2 teaspoons of salt
- 1 teaspoon of brown sugar
- 5 tablespoons of white wine vinegar
- 1 cup of vegetable oil
- 2 yellow onions, diced
- 2 pounds of cubed pork
- 1/3 cup of minced garlic
- 1 teaspoon of turmeric
- 1 tablespoon of ground coriander
- 1 cup of water
- Cooked Basmati rice
Combine the crushed chilies, cumin, cardamom, black pepper, cinnamon, ginger, salt, brown sugar and white wine vinegar in a large bowl. Stir the spices thoroughly and set them aside. Next, use a large pot to sauté the diced onions in the vegetable oil over medium heat until they brown slightly. Remove the onions with a slotted spoon and place them in the bowl with the spices before browning the pork in the oil. Once the pork has browned, add the garlic, turmeric and coriander, allowing them to brown for a few minutes. Finally, mix the water and contents of the spice bowl with the browned pork and allow the vindaloo to simmer over low heat for at least two hours, stirring occasionally. When the pork is tender, serve the dish over cooked Basmati rice immediately.
Dishes like pork vindaloo can sound intimidating because of the long list of spices, but they require minimal prep time. Thakurdeo Rampersaud enjoys cooking simple dishes like pork vindaloo and trying other recipes from cultures around the world in his spare time. Cooking helps him relax from his work as an accountant.
