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Goan Pork Vindaloo (Pork Vindalho)

Goan pork vindaloo, traditionally called pork vindalho, grew from the Portuguese vinha d’alhos, meat prepared with wine and garlic. Goan cooks transformed it with local vinegar, dried chiles and aromatic spices, creating a dish in which acidity, heat and the richness of pork remain carefully balanced.
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Prep Time 8 hours
Cook Time 2 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds boneless Pork Shoulder cut into 1½-inch chunks
Marinade:
  • ¼ cup Sherry Vinegar
  • 2 Tbsp Water
  • 8 cloves Garlic crushed
  • 1½- inch piece fresh Ginger finely grated or crushed
  • 2 Tbsp Kashmiri Chili Powder
  • 1½ tsp Cumin Seeds whole
  • 1 tsp Brown or Black Mustard Seeds whole
  • ½ tsp Black Peppercorns whole
  • ½ tsp Turmeric ground
  • ¼ tsp Fenugreek Seeds whole
  • 6 Cloves whole
  • 2- inch piece Cinnamon Stick whole
  • 2 tsp Salt
  • 1 tsp Brown Sugar or Jaggery
  • ½ tsp Cayenne Pepper optional
Cooking Ingredients:
  • 3 Tbsp neutral Cooking Oil I like avocado oil.
  • 1 large Red Onion thinly sliced (traditional), or 1 large Yellow Onion
  • 1 cup Water as needed
  • 5 Dried Hot Chilies left whole if you desire a bit more heat.
  • Additional Sherry Vinegar if needed
  • Additional Brown Sugar or Jaggery if needed
  • Salt if needed

Equipment

  • Heavy Dutch Oven

Method
 

  1. To prepare the marinade, lightly toast all of your whole spices and then allow them to cool. Then grind them up and mix them with all the other marinade ingredients and pour it over the pork, mix well and allow it to marinate overnight if possible.
  2. Remove the pork from the refrigerator approximately 30 minutes before cooking. Keep all the marinade with it. Preheat the oven to 350°F.
  3. Heat the oil in a heavy Dutch oven or deep sauté pan over medium heat. Add the onion and cook for 10 to 12 minutes, stirring periodically, until soft and golden.
  4. Add the pork with all its marinade. Increase the heat to medium-high and cook for approximately 8 to 10 minutes, stirring frequently, until the pork has lost its raw appearance and the spice mixture has darkened slightly. Allow the pork to make contact with the bottom of the pan, but watch carefully because the garlic and ground spices can scorch.
  5. Add 1 cup water and scrape the bottom of the pan thoroughly. Bring everything to a gentle simmer, reduce the heat to low and cover the pan and transfer to the preheated oven.
  6. Cook gently for 1½ to 2 hours, stirring approximately every 20 minutes. Add a little additional water if the sauce becomes too dry or begins sticking to the bottom.
  7. Remove the lid during the final 15 to 20 minutes if the sauce needs to reduce. The finished sauce should be reduced and lightly thickened but remain loose enough to spoon over the pork and rice.
  8. The pork is ready when it is completely tender and the rendered fat has begun to separate from the thickened sauce.
  9. If the vinegar tastes too sharp, add brown sugar or jaggery ½ teaspoon at a time. If the finished vindaloo needs more brightness, add sherry vinegar 1 teaspoon at a time. Adjust the salt last.
  10. Allow the vindaloo to rest for 10 minutes before serving with plain basmati rice.

Notes

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