Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to Goan Pork Vindaloo.
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Look, as a curry dude. Good recipe, however not spicy? Jesus wept.
Do Indians eat pork?
You should marinate with vinegar (apple cider is a great option). The reason it is dry is because you did not add adequate pork fat. Add 1/3 portion pork belly and all will be good. There should be a layer of melted pork fat.
It is great with just plain bread too. Try it with Uncle Bens converted rice.
I have fond memories of my mom making pork vindaloo, it has a very distinct aroma all its own. I never knew coconut vinegar even existed, i think my mom only knew of the existence of white vinegar. She served it with lemon wedges and raw onion slices, as Indians often serve meat.
In India, you get a red chillie called Byadagi Chillie which imparts a red color without much heat, The modern pork vindaloo is an Indianised curry to make red curry resembling the Portuguese preservation and cooking of pork meat in Red wine.
Most normal Indians don't like spicy food, Before the Portuguese introduced Chillie peppers to the subcontinent we consumed black pepper which had high demand in Europe, The Portuguese never found a market for chillie pepper in Europe so they dumped the chillie peppers in India and exchanged it for black pepper grown here.
What!!!! You need to be a Goan to daremake this dish
Could have used an even bigger blender for those spices 🤡
As a Goan, thank you for featuring this common dish from the Goan Catholic repertoire. This is what I would do differently – add at least 3 times that garlic, double the clove. Using whole spices and chilies would be more common, and no use of water at all in the dish. The spices are ground in vinegar, but, ok, I believe the science. It's just that in the past, they would have not added water to the dish at any stage so as to make it last longer, as this dish would have been left out for days before there was refrigeration. The pork could be much fattier, with some belly pieces, so that there is be a layer of red (from the chillies) fat floating on top. Not my favourite part, but it is traditional and probably aided in the preservation. A little bit of sugar would also be common to add, the unrefined dark palm sugar – balances the vinegar. Eating it with bread would almost be more traditional than rice. The pieces usually are not as falling apart, but I will try some of your techniques the next time I make vindalho (this is how it is spelled in Goa, from the Portuguese dish Carne de vinha d'alhos.
Goa and the Malabar coast has the best seafood in the world. Goa is like no other place on earth
I wish these gals were my Aunts …..
Once again ATK white washes another Indian curry recipe. We dont use paprika. Why do they always white wash every Indian recipe.
I'm a Goan. Ma'am, there's no need for baking at all. Just cook it on a stove top. Onions need not be fried. Just marinate the pork overnight with the spice paste (ground with vinegar), salt, and the chopped onions. Next day just put the whole thing on a stove. Add water as needed while cooking. I add diluted tamarind juice. A pinch of sugar to improve the tanginess.
In Cochin in kerala, INDIA Vindaloo is normally made out of Buffalo meat..But Goan vindaloo use both Pork and Buffalo
That transition music needs to go… it is so jarring, it kills the nice presentation for me.
Thank you so much for being the closest to what a Vindaloo should be. Besides rice, Vindaloo goes well with hard crusty bread as well. 😋 Maybe you could consider a Goan Sorpotel sometime in the future.
Add bark of moringa.. Drum stick plant
This recipe is impractical hard to find ingredients!!
you gotta make the Goan Feijoada..beans and pork…
I’m Goan. And this is not the traditional way sorry
I would love to know from ATK why they make horizontal cuts in an onion? It has layers. Why not use them?
What are the dangers of putting raw beef on aluminum.
I made this for dinner last night and oh my goodness, it was absolutely delicious! Thanks for sharing
Made this last night, it was amazinggggg!!! Had to hunt down the vinegar and chili spice but so worth it!! Leftovers tonight , can't wait!!❤️
2 full ads less than 2 minutes in is pushing the watchability.
Here's a drinking game. Every time Bridget says, "Mmmm", chug! You will not make it to the end of the video.
Wish there was an ingrediant list,and several items are impossible to find here,sadly…otherwise it sounds good.
I'll make a mild version exactly like Bridget and Julia prepared, to serve for the kids. For myself, I'll cook up a second pot with a bit of a cayenne kick to it. 🙂
Looks amazing! I can't WAIT to try making this on the weekend! I've already ordered my Kashmiri chili powder and coconut vinegar online. I have all the other spices. For a garnish, would you recommend cilantro, or fresh mint, or Italian parsley?
Interesting bit on the vinegar. I've always heard conventional wisdom that you add vinegar at the end, because otherwise it will evaporate and you'll lose flavor. Never heard the justification being the meat texture.
After buying all those spices this dish would cost about 100 bucks!
I really enjoy watching Julia and Bridget in the kitchen together. Great team.
I'm surprised you didn't toast or bloom the spices first.
I've found kashmiri chili in Persian markets.
No salt?
Very Informative about the vingar.
I'm goan to make that!!!
ATK, you've redeemed yourself from the previous attempt at a vindalho. And, thank you!!
Love to make a sausage out of this (with cure #1), question is, the vinegar step (when, how much) and which smoke flavor to use…1st time hearing this recipe sounds delicious
if adding vinegar to the marinade dryes the meat. is it the same for lemon juice?
Would this be able to be converted into a slow cooker or pressure cooker recipe?
Would I just use traditional conversion techniques to do so if yes?
Can this be converted to a slow cooker recipe? Ovens and men who can't feel their legs don't always work well together.
What a pleasant surprise! Thank you Bridget and Juiia. I watch and steal ATK's recipes regularly. But to see a Goan dish and not the same old, same old tandoori chicken or butter chicken that Americans think of at the mention of Indian cuisine, was refreshing. Will be trying this out this weekend.
Saya menontonnya full video 👍
i have used the spoon for ginger many times.. but i find the peeler works best. but that’s just me, sounds like not for many others.
Hopefully ATK pays their camera crew well. It's actually why I bought my first Cook's Illustrated magazine
This video was worth it alone for the knife skills. I'm going to have to try the recipe out.
Another great fun cooking with both ladies
Could you sous vide the roasting part? 160 degrees for a couple of days?
Goan to make you go to the loo.