Pork Vindaloo is an iconic Goan dish, marinated in aromatic spices, slow-cooked to perfection and loved by one and all. Vindaloo is the perfect dish for the festive season and will make a delicious addition to your table this year!
- 5 ½ Pounds (2 ½ Kgs) Pork Belly
The Marinate Paste
- 30 Kashmiri Chillies (Remove seeds from 15 Chillies)
- 2 tsp Cumin Seeds
- 1 tsp Peppercorns
- 2 tsp Turmeric Powder
- 20 Cloves
- 1/4 tsp Mustard Seeds
- 1 (3”) Cinnamon Stick
- 2” Ginger Piece
- 15 Garlic Cloves
- 1 ¼ cup Vinegar
The Cooking Process
- 3 tbsp Vegetable Oil
- 3 large Onions
- ½ cup Water
- 2 tbsp Vinegar plus 1 more tbsp
- 2 ½ tbsp Sugar plus 1 more tbsp
Wash, pat dry and cut the pork belly into small cubes Grind the Kashmiri chillies, cumin seeds, peppercorns, turmeric powder, cloves, mustard seeds, cinnamon to a fine powder. Now add the ginger, garlic and vinegar and grind till you get a fine paste.
Apply the marinate paste to the cut pork belly making sure to cover every piece of the meat. Cover and allow it to marinate for a minimum of 4 hours. To a heated pot, pour in some vegetable oil and toss in three large onions which have been finely chopped. Sauté them till they turn translucent, about 10 minutes. Now add in the marinated meat and give it a mix. Season with salt, cover the pot with a lid, lower the heat to a medium-low and allow it to cook for about 20-30 minutes. Swirl the water in the mixer/dish that had the marinade to pick up all the leftover marinade and add it to the pot. Season with some more vinegar and sugar. Give it a mix to combine all the flavours.
Cover the pot once again with the lid on and allow it to continue cooking on a low flame for about an hour, giving it a stir occasionally. Taste the Vindaloo to see if you need to season it anymore. I added some more salt, sugar and vinegar. Cook for another 10 minutes uncovered and then take it off the heat. Vindaloo is best prepared in advance so that the flavours mature and the meat absorbs all the deliciousness.