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Pork Vindaloo Recipe—Anglo-Indian Recipe—Christmas Special

Byamazingfoodstv


Pork vindaloo is hot-sour-spicy, almost pickle-like, braise of fatty pork with lots of garlic, vinegar and chillies. Vindaloo was born in Goa sometime in the 16th or 17th century after the Portuguese set up colony there. The word vindaloo comes from the Portuguese recipe ‘vino de alhos’ where ‘vino’ refers to (wine) vinegar and ‘alho’ is the word for garlic. Vindaloo is a fusion of Portuguese, Goan and South Indian ingredients and cooking.

This particular recipe comes from the book ‘Curry: A Tale of Cooks and Conquerors’ by Lizzie Collingham. The book, besides being one of the best writings on Indian food history, has some fantastic recipes such as this one. We looked at a lot of recipes, both online and in books, but honestly this recipe of vindaloo—though a little more elaborate in the number of spices—is in our opinion one of the best.

Considering just how good this vindaloo tastes, it is really easy to make if you have all the ingredients. While the original recipe used pork, you can use duck instead of pork too.

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47 Comments

  13. Pork shoulder is a tough cut of meat. The best way to cook it is long and slow. 8 hrs slow at 250F. I think a variation worth trying is after the initial frying, put it in the oven for a long and slow cook.

  15. An honest recipe. Has all the right ingredients,good choice of the meat cut,not too fatty as pork belly although in GOA they would not agree 😉.
    The only thing I would change is if marinating overnight then omit the vinegar because contrary to popular belief prolonged contact of raw meat and strong acids like vinegar tends to toughen the meat.
    BTW your Kolkota biriyani turned out great 👍 👌.

  18. Ms..Insiya + You have been recommending various books .Could you please list them ALl with links in your Bong eats / tools link along with the saucepans , bowls ….et ..al .You guys are simply amazing .One grapples with superlatives then gives up .Thanks .

  26. using pressure cooker is mandatory
    Or we can just continue cooking with the lid on until the pork is done
    Cuz am just confused that wether to use pressure cooker at the end or not
    And if we don't use pressure cooker will it still come the same taste only by cooking with the lid on

  29. I have made this at least 4 times after watching the video. Delicious, every time. This recipe is just dope. The only thing I do different is I fry the meat in batches beforehand. This helps avoid any chance of the meat getting tough while frying with all the spices.

  46. Implemented my own ways coz I wanted to make the cooking process fast…but the taste was amazing… The way I did it there was good amount of gravy… So I followed the same marinating process… Marinated the meat in the freezer for about 8-9 hours left it out before cooking…put it in the pressure pan with below mentioned for 9 whistles
    -water 2 cups
    -1 finely chopped onion
    -1 tomato
    By the time fried the mustard, cinnamon stick, onion, ginger garlic paste, turmeric and chilli powder once it cooked opened the pressure pan and poured the stock along with meat cooked it for sometime and added jaggery and curry leaves… It was yummy…

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