Pork Vindaloo

A well-known pork dish made differently

• CuisineIndian
• CategoryPork
• CourseMains

Ingredients

• 600 gmsPork, diced
• 2Onions, sliced
• 2Green chillies, split and cut
•  Oil
•  Salt
• Marinade
• 10Kashmiri chillies
• 2 clovesGarlic
• 1 inchGinger
• 1 tspTamarind paste
• 1 tspMustard seeds
• 3Cardamom
• 4Cloves
• 1 pieceCinnamon
• 1 tspCumin seeds
• 1 tspPepper
• ½ tspTurmeric
• 3Green chillies, sliced
• 125 mlVinegar
• 1 tbspPalm sugar

Preparation

1. Soak kashmiri chillies in hot water for a while
2. Grind together all ingredients for the marinade
3. Marinate the pork in the marinade for at least an hour
4. Heat oil and fry onions till slightly brown
5. Add green chillies and fry
6. Add marinated pork and stir
7. Add 2 cups of water and simmer till pork is cooked

What is it about a dish that it goes on to become a popular dish while hardly resembling the original? A dish obscure except in its home town of Goa goes on to become a standard inclusion in every Indian restaurant menu. The only distinguishing feature is its fiery taste to differentiate it from the medium hot 'curry' and the mild 'korma'.

In Goa, this is made with a base of chillies, garlic and vinegar. It is usually made with pork. Lacking the usual coconut, it is relatively dry. The pork has a fair amount of fat with it that adds to the taste. I, however, take the healthier option of very lean pork and oil.