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 pods (crushed); Ginger (garlic paste - 2 tsp); 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; 6 nos Cloves (Grambu); 1" stick Cinnamon (Karugapatta); 4 nos Cardamom (Elakka); 1 tsp Cumin seeds (Jeerakam)

Pork Vindaloo - Authentic Portuguese Recipe

Pork Vindaloo - Authentic Portuguese Recipe is a traditional dish with exquisite tastes and flavor. It is a delicious pork curry rich with naturally available spices and having its origin as a Portuguese dish. This is an exotic dish served in star rated hotels and people all over the world love the dish. The rich and spicy flavored thick gravy serves best with hot rice, roti and almost anything. Pork Vindaloo - Authentic Portuguese Recipe will tingle taste buds and will make you yearn for more and more. The dish is unique and special with pork bits cooked in a spicy vinegar mixture. Pork is rich in protein, fat and other nutrients required for body. You can explore a well detailed and illustrated Pork dish here that can be easily prepared at home.

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Prep Time 30 mins

Total Time 30 mins

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 pods crushed
Ginger garlic paste - 2 tsp
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
6 nos Cloves Grambu
1" stick Cinnamon Karugapatta
4 nos Cardamom Elakka
1 tsp Cumin seeds Jeerakam

Instructions

For preparing Pork Vindaloo - Authentic Portuguese Recipe, 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.

[wprm-recipe-yvideo]

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.