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A fiery traditional dish of Goa, pork vindaloo
is a memorable goan cuisine. Serving extremely different food from other
region, here ‘Vin’ stands for vinegar and ‘ahlo’ that is written as ‘aloo’
meaning garlic.
Prepared with ingredients like chillies, ginger,
garlic and cumin, the red masala when mixed with vinegar-laced pork, the
traditional cuisine gets its spicy and tangy flavours. Leaving your taste buds
tingling for more.
Imagined by the Portuguese settlers, it is now
the main dish of the state. Filled with handful of local and Indian spices the
main ingredients in pork Vindaloo are pork and onions, while chillies and
vinegar gives it the fiery flavours.
The most important part is preparing the masala
for pork vindaloo. In addition, for marinade, first remove the seeds from the
cardamom pods and grind with the peppercorns using a pestle and mortar. Then mix
with the rest of the marinade ingredients (ginger, cloves, caste sugar, dried
chillies, coriander, and cumin seeds) then pour over the pork. Mix well, then
cover and leave to marinate overnight or for at least eight hrs.
Now heat the oil in a large pan over a medium
heat and cook the onions for about five mins until starting to soften. Add the
chilli powder to the pan and cook for 1 min, remove the pork from the marinade
and add to the pan. Turn up the heat a little and cook for about five mins,
stirring all the time. Add the leftover marinade into the pan with the stock.
Bring to the boil, and then cook for 40-45 mins until the pork is soft and the
sauce thickened – it should be thick rather than saucy.
