Name: Pork Vindaloo | Authentic Portuguese Recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 kg Boneless pork (Cleaned and chopped into 2 inch pieces); 3 nos Onion (Finely sliced); 4 nos Tomato (Chopped); 4 nos Garlic cloves (Crushed); 1 tsp Ginger garlic paste; 2 nos Green chillies (Slit); 1 tbsp Vinegar; Salt (As reqd); 1/2 tsp Sugar; Oil for frying; 3 nos Dry red chillies (Kollamulaku); 1 tsp Pepper powder; 6 nos Cloves (Grambu); 1" stick Cinnamon (Karugapatta); 4 nos Cardamom (Elakka); 1 tsp Cumin seeds (Jeerakam)

Pork Vindaloo | Authentic Portuguese

By SujeeV

• October 18, 2006

Unveiling the Exquisite Charm of Pork Vindaloo

Pork Vindaloo, an Authentic Portuguese Recipe, is a dish deeply rooted in the vibrant tapestry of Indian cuisine. The fragrant spicy dish is a tantalizing symphony of flavors and aromas. Originating from the coastal region of Goa, this culinary masterpiece has transcended boundaries and won the hearts of food enthusiasts worldwide.

A Culinary Odyssey

As you embark on a culinary odyssey with Pork Vindaloo, allow yourself to be transported to the sun-soaked shores of Goa, where the air is infused with the heady scent of spices and the spirit of celebration is palpable. Let each bite be a step into the rich history and diverse traditions that make this dish a timeless and cherished part of Indian gastronomy.

A Culinary Melange

Pork Vindaloo is a testament to the rich cultural fusion that defines Indian gastronomy. “Vindaloo” is derived from the Portuguese word “Vinha De Alhos”, which refers to the dish’s two key ingredients, “Vinho” and “Alhos”. Initially, it was a watery stew in Portugal cooked with pork or beef with vinegar and garlic.

Balancing Act

What sets Pork Vindaloo apart is its artful balance of flavors. The heat from the chilies is tempered by the tanginess of vinegar, creating a dynamic interplay that keeps the taste buds engaged. This delicate equilibrium is a hallmark of Indian cuisine, where each ingredient plays a vital role in creating a harmonious and satisfying culinary experience.

Cultural Significance

Pork Vindaloo has not only earned its place on the global culinary stage but also carries deep cultural significance. Often enjoyed during festive occasions and special celebrations, this dish symbolizes the spirit of togetherness and indulgence. The slow-cooked perfection of Pork Vindaloo reflects the patience and care invested in creating a culinary masterpiece.

Savoring the Experience

As you embark on a journey to savor Pork Vindaloo, be prepared for a sensory experience that transcends the ordinary. The aroma of spices wafting through the air, the vibrant colors on your plate, and the complex layers of flavor will transport you to the bustling markets of Goa, where this culinary gem originated.

Conclusion

Whether you’re a seasoned chef or a humble home cook, Pork Vindaloo beckons with its irresistible allure. As you navigate the vast landscape of Indian cuisine, let this Authentic Portuguese Recipe be your guide to an enchanting culinary adventure. In conclusion, the journey of savoring Pork Vindaloo goes beyond the plate, it’s a celebration of culture, tradition and the universal love for exceptional food.

Pork Vindaloo | Authentic Portuguese Recipe

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Prep Time 30

Total Time 30

Course Side Dish

Cuisine Portugese

Servings people

Ingredients

1/2 kg Boneless pork Cleaned and chopped into 2 inch pieces
3 nos Onion Finely sliced
4 nos Tomato Chopped
4 nos Garlic cloves Crushed
1 tsp Ginger garlic paste
2 nos Green chillies Slit
1 tbsp Vinegar
Salt As reqd
1/2 tsp Sugar
Oil for frying

For grinding into a coarse form (Should turn out to be flakes and not into a powder):

3 nos Dry red chillies Kollamulaku
1 tsp Pepper powder
6 nos Cloves Grambu
1" stick Cinnamon Karugapatta
4 nos Cardamom Elakka
1 tsp Cumin seeds Jeerakam

Instructions

For preparing Pork Vindaloo, first mix the vinegar and about 2 tsp of salt to the pork and marinate for 2 - 3 hrs.
Add half of the coarsely ground mix and marinate the pork overnight in the freezer.
:- Before starting the other preparations the next day, just take out the pork from the freezer so that it would be thawed by the time the rest of the ingredients are ready. Or you can defrost it in the microwave.
Heat about 1 tbsp oil in a pan.
Add the crushed garlic.
When it turns light brown, add the finely sliced onions and the ginger garlic paste.
When nice aroma arises, add the chopped tomatoes, slit green chillies, the remaining ground mixture, salt to taste, a tsp of vinegar and sugar.
When the spice mixture turns dark brown, add the marinated pork.
When the pork is well cooked, remove from fire.
:- Serve hot.
:- Since the pork has been marinated in vinegar, this dish can be stored in the refrigerator and had for even a week.

Notes

You can visit this link for an awesome tasty dish Kerala Nadan Pork Roast with Video. You can also visit this link Kerala Prawns Roast.

Tried this recipe?Let us know how it was!

Response (6)

G

Gulshan May 15, 2008

it was really good,…. umm yummy …
jus wondering Vind”aloo”… has aloo(potatoes) isnt it …..
anyway the dish was good..
many thanks….

A

Arun September 20, 2009

A different taste for pork. I really enjoyed cooking and eating it.I think the onions can be made 2 nos

r

rekha February 25, 2009

Will try this for sure

s

sujee March 4, 2010

Hi Gulshan, the word “aloo” in vindaloo doesnt mean potato. Its a portuguese word vin d alho, which means vinegar or whine and garlic….. vindaloos normally use vinegar or wine as an ingredient. But since most Indians do not use these ingredients in their cooking, so we seem to omit just this one ingredient and follow the rest of the recipe. What stands out in vindaloo is that a lot of spices are used to make these recipes utterly delicious.Thanks for the comments and suggestions everyone. Keep trying my other recipes too and give me ur valuable feedback.


Load more replies (2)
j

jem August 16, 2008

excellent! it came out so well, only one suggestion, three table spoons of jaggery syrup to be added at last for a little sweeter taste.

A

A kuruvilla February 17, 2007

Well done!! Quite authentic and tastes fantastic.