Goan Pork Vindaloo is a vibrant and bold dish that embodies the rich flavors of India’s coastal region. This iconic curry brings together the perfect balance of heat, tang, and complexity, with tender pork simmered in a fragrant, spice-infused sauce. Originating from Portuguese influence in Goa, Vindaloo combines fiery chilies with vinegar, creating a fiery kick that awakens the taste buds. The dish is a celebration of bold flavors, with the spices layering together in a symphony that dances between sweet, sour, and savory. Served with rice or crusty bread, Goan Pork Vindaloo is not just a meal—it’s an adventure in every bite.
Goan Pork Vindaloo
Goan Pork Vindaloo is a fiery and flavorful curry that captures the essence of Goan cuisine. Known for its bold combination of spices, vinegar, and tender pork, it’s a dish that packs a punch with every bite.
Ingredients
- 16 dried Kashmiri chile peppers, stemmed and seeded
- 1 (1 inch) piece cinnamon stick, broken into pieces
- 1 teaspoon cumin seeds
- ½ teaspoon whole black peppercorns
- ½ teaspoon ground turmeric
- 6 whole cloves
- 1 tablespoon white vinegar
- salt to taste
- 2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
- ¼ cup vegetable oil
- 4 medium onions, chopped
- 10 cloves garlic, minced, or more to taste
- 1 (2 inch) piece fresh ginger root, minced
- 2 cups boiling water
- ¼ cup white vinegar
- 2 green chile peppers, seeded and cut into strips
Instructions
- Use a mortar and pestle or electric grinder to crush the Kashmiri chiles, cinnamon, cumin seeds, peppercorns, turmeric, and cloves into a fine powder. Add 1 tablespoon of white vinegar to the ground spices, stirring until it forms a smooth paste. Season with salt to taste for the perfect blend of flavors.
- Transfer the pork to a large glass or ceramic bowl. Coat the meat thoroughly with the spice paste, ensuring each piece is evenly covered. Cover the bowl and let the pork marinate in the refrigerator for at least 8 hours, or overnight, to allow the flavors to infuse.
- When ready to cook, heat oil in a Dutch oven over medium-high heat. Add the onions, garlic, and ginger, cooking and stirring until golden brown, about 10 minutes. Stir in the marinated pork, cooking for about 5 minutes until it firms up. Pour in the boiling water, bring the mixture to a simmer, then reduce the heat. Cover the pot and cook for about 40 minutes, or until the pork becomes tender and infused with the flavorful sauce.
- Add the vinegar and green chiles to the pot, then continue cooking uncovered for about 30 minutes, allowing the chiles to soften and the sauce to thicken. Taste and adjust seasoning with salt if needed before serving.
