Comments on: How to Make Goan Pork Vindaloo

By: Andrew Erickson

Andrew Erickson — Fri, 23 Dec 2022 14:42:09 +0000

Goan to make you go to the loo.

By: uvcoach42

uvcoach42 — Fri, 23 Dec 2022 14:42:09 +0000

I wish these gals were my Aunts …..

By: Private

Private — Fri, 23 Dec 2022 14:42:09 +0000

Goa and the Malabar coast has the best seafood in the world. Goa is like no other place on earth

By: kjgomes

kjgomes — Fri, 23 Dec 2022 14:42:09 +0000

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.

By: Sean

Sean — Fri, 23 Dec 2022 14:42:09 +0000

Could have used an even bigger blender for those spices 🤡

By: Jillian

Jillian — Fri, 23 Dec 2022 14:42:09 +0000

What!!!! You need to be a Goan to daremake this dish

By: vinish shetty

vinish shetty — Fri, 23 Dec 2022 14:42:09 +0000

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.

By: Vivek Apte

Vivek Apte — Fri, 23 Dec 2022 14:42:09 +0000

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.

By: Nuke Engineer

Nuke Engineer — Fri, 23 Dec 2022 14:42:09 +0000

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.

By: The Diner

The Diner — Fri, 23 Dec 2022 14:42:09 +0000

Do Indians eat pork?