π² Vindaloo (Goan-Style Hot and Sour Pork) π
π Cook Time: 1 hour and 20 minutes | π Prep Time: 25 minutes | π Total Time: 1 hour and 45 minutes
π Description:
Indulge in the rich culinary history of Goa with this Goan-style Vindaloo, a delectable pork dish that transcends cultural influences. Introduced by the Portuguese, it swiftly embraced the vibrant flavors of Goan cuisine, featuring an aromatic blend of wine vinegar, garlic, and an abundance of spices. A labor of love, this dish marries tradition with innovation, creating a symphony of hot and sour notes that dance on your taste buds. Embrace the culinary journey and savor the results β it’s a bit of work, but the exquisite taste makes every effort worthwhile.
π½οΈ Recipe Category: Curries | π² Keywords: Pork, Vegetable, Meat, Asian, Indian, Spicy, < 4 Hours
π₯ Recipe Ingredients:
- 2 whole cumin seeds
- 2 black peppercorns
- 1 cardamom seed
- 1 cinnamon stick
- 1 black mustard seeds
- 1 1/2 fenugreek seeds
- 1 1/2 white wine vinegar
- 1 salt
- 5 brown sugar
- 1 1/2 onions
- 5 water
- 2 pork
- 1/3 ginger cube
- 2 garlic cloves
- 1 turmeric
π Aggregated Rating: 4.5 | π Review Count: 7
π₯ Nutritional Information (Per Serving):
- Calories: 456.1
- Fat Content: 26.2g
- Saturated Fat Content: 6.2g
- Cholesterol Content: 126.9mg
- Sodium Content: 670.3mg
- Carbohydrate Content: 11g
- Fiber Content: 3g
- Sugar Content: 2.4g
- Protein Content: 43.4g
π½οΈ Recipe Servings: 6
π Recipe Instructions:
- Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a mortar & pestle or other spice grinder.
- Put the ground spices in a bowl and mix in the vinegar, salt, and sugar; set aside.
- Heat the oil in a wide, heavy pot over a medium flame.
- Add the onions.
- Fry, stirring frequently, until the onions turn brown and crisp.
- Remove the onions with a slotted spoon and place them into an electric blender or food processor – add 2-3 tablespoons of water to the blender and puree the onions.
- Add this puree to the ground spices in the bowl.
- You have now created your vindaloo paste – You can make this ahead of time and freeze.
- Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
- Heat the remaining oil in the pot over a medium-high flame.
- When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl – continue this procedure until all of the pork has been browned.
- Now add the ginger-garlic paste to the same pot.
- Turn down the heat to medium; stir the paste for a few seconds.
- Add the coriander and turmeric; stir for another few seconds.
- Add the meat, any juices that may have accumulated, as well as the vindaloo paste and the water and bring to a boil.
- Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
- Serve with Basmati rice and enjoy the symphony of flavors!
Embrace the warmth of Goan traditions with this tantalizing Vindaloo, where history and taste converge to create an unforgettable culinary experience. πΆοΈπβ¨
