Goan Pork Vindaloo is a bit hot and tangy dish prepared basically with red chilies, vinegar, ginger, garlic and easy to cook. This Traditional Goan Pork Vindalho Recipe is one of my favorite childhood pork dish. This dish is prepared at all occasions and festivals in Goa. And now it is preferred all over the globe.
This delicious Pork Vindaloo Recipe, it’s name was derived from the Portuguese dish called “Carne De Vinha d’Alhos” which means “meat with wine and garlic”. This Portuguese dish was further customized and improved to prepare vindaloo. Here spices like red chillies, cinnamon, cloves, cumin seeds, ginger, garlic, peppercorns were used to make another Delicious Recipe of Goan Pork Vindaloo.
Don’t get confused with these pork dishes like pork vindaloo, pork vindalho or pork vindalo, these are the common words used for the same dish pork vindaloo.
This Goan Pork Vindaloo has reddish color because of these kashmiri chillies. Becomes tangy and spicy because of vinegar and kashmiri chillies respectively.
This is the another most popular goan dish like goan pork sorpotel prepared at nearly all different occasions and mostly at all Goan houses all over and also preferred by every one all over.
Which Dry Red Chillies and Vinegar is Better for Pork Vindaloo.
I have mostly used Dry Kashmiri Red Chillies in my cooking, unless some specific chillies are needed. If Kashmiri Red Chillies are not available others available in the market can be used. If the market does not have any type of dry red chillies then the red chilly powder or Caynenne Powder can be used.
Coconut Vinegar is another ingredient used by me in this recipe. Even if this vinegar is not available any vinegar like cider vinegar can be utilized.
How To Prepare Goan Pork Vindaloo
- First cut the pork to medium pieces and apply the ginger garlic paste and salt
- Grind the red chillies with vinegar and the remaining spices to a smooth paste (add extra vinegar if needed while grinding)
- Then fry the onions till golden brown, and then add the grinded paste for atleast 3 minutes, then add the pork pieces and fry for another 8 – 10 minutes.
- Then add water and cook till the meat becomes tender.
Sides that go with Pork Vindaloo
Goan Pork Vindaloo goes very well with steamed rice, any pulav or jeera rice. It also goes well with bread, chapati and goan sannas (Goan Steamed Rice Cake). This Pork Dish is also served as a side dish.
Try our other Delicious Goan Pork Recipes!Print
Goan Pork Vindaloo is very famous and traditional goan pork dish. This pork has a very tangy and spicy flavour, which is liked by everyone. This pork dish is cooked on occasions and festivals and people and mostly liked by goans and all others.
- 1/2 kilogram pork (with bones for better taste)
- 1 tablespoon Ginger Garlic Paste
- 3 Onions (Medium Size) finely Chopped
- 1/2 teaspoon Tumeric powder
- salt to taste
- 2 tablespoons Oil
- 1 cup Water
- 3/4 cup Vinegar
- 8 Dry Kashmiri Chillies
- 2 tablespoons Ginger Garlic Paste
- 2 teaspoons Cumin Seeds (Jeera)
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1 inch Cinnamon Stick
- 10 Cloves
- 5 Peppercorns
- Wash and cut the pork to medium pieces, then apply the ginger garlic paste and salt and keep it aside for atleast 30 minutes.
- Then Grind together all the ingredients given in the grinding to a smooth paste and keep aside. (if necessary extra vinegar can be added)
- In the pan heat the oil then add the chopped onions. Saute the onions till they become golden brown , then add the turmeric powder and the grinded masala and fry for 3 – 4 minutes stirring occasionally.
- Add the marinated meat and again fry stirring occasionally for another 7 -8 minutes.
- Add atleast 1 cup water and bring to a boil and then simmer on slow fire with the lid covered. Cook till pork becomes tender, stirring occasionally. While cooking salt and water can be adjusted.
- Serve with steamed rice, pulav, jeera rice, bread, goan sannas or as a side dish.
- You can make pork vindaloo less spicy by using less red chillies, and viceversa.
- Still to make this pork vindaloo more tastier, keep it in the refrigrator for 2 – 3 days. Here the meat will absorb the spices and the gravy will get a thick consistency.
- Serving Size: 1
- Calories: 321
- Sugar: 58.1g
- Sodium: 8596.7mg
- Fat: 56.3g
- Carbohydrates: 131.5g
- Cholesterol: 310.8mg
Keywords: pork vindaloo, goan pork vindaloo