Vindaloo Pork: Classic Curry

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Tender Pork Cooked in a rich tomato sauce flavored with tamarind and vinegar with sugar and coated with paprika with a long history. Pork vindaloo is an outstanding fusion of Indian and Portuguese cuisine.

pork curry

One of the best curries in the world takes its name from a Portuguese stew called carne de Vinha d’alhos, which is meat with wine and garlic. popular all over Portugal, especially during Christmas. It is closely associated with the island of Madeira, where it originates. Modern recipes for carne de Vinha d’alhos call for a combination of wine and vinegar. It is possible that dishes and wine made with meat are preserved in a solution of soaking garlic and vinegar.

The fusion begins – moving from vain d’alhos to minhalho and then to vindaloo.

Those beginnings date back more than 500 years to the Emperor of Portugal’s exploration of commercial motives. The history of Vindaloo dates back to the west coast region of India known as Goa. In 1510, naval commander Afonso de Alburqueque established a colonial outpost that would remain under Portuguese control until 1961.

Now, no one knows for sure when the chef came up with the brilliant idea to combine a pork, garlic, wine and vinegar dish from Madeira with local Goa cuisine.

Although this curry was definitely triggered by the arrival of the Portuguese. But it didn’t become what we call Windaloo until many years later.

Back in 1510, India had no peppers and no tomatoes. Although we tend to consider these two wonders fundamental in Indian cuisine, they were not unique before the Portuguese introduced them.

And Windalu wasn’t built overnight just because Europeans were amazed. It will grow as the colony grows and the community of converted Goan Catholics grows. Elements of this particular community have developed and refined the dishes to the point where they are consistent.

And that took a while. The first standardized modern recipe for ‘Vindaloo or Bindaloo – A Spanish Karhi’ did not appear until 1888. In the British book The Wife’s Help To Indian Cookery presents a recipe for vindaloo with pork, beef and duck, and has most of the ingredients in our Vindaloo.

Lucky for curry lovers Indian Influence wins today

Although carne de Vinha d’alhos is the name of Vindaloo. But these two dishes are most similar. Both dishes use a combination of pork, vinegar, and garlic. The ingredients are very different.

Over time, the Goan version turned wine into vinegar. And add a bunch of new spices to the sauce with onions, garlic and cherry tomatoes. base gradually thickens Slightly brown and complemented by coriander, cumin, cloves, cinnamon, cardamom, cayenne pepper, fenugreek, ginger, mustard seeds, paprika, lime leaves and tamarind.

when they cook with onions and garlic Tomatoes release a small amount of juice supplemented with 1/3 cup apple cider vinegar and 1/2 cup water. These amounts are quite small. Add enough liquid to the sauce. So it’s ready to cook pork. This minimum amount is important because Vindaloo’s sauce has a consistency that’s almost the same as Chutney’s jam.

pork vindaloo 2Windaloo Pork Close-up

Bold, spicy, sweet

In addition to the intense flavor Another characteristic of traditional vindaloo is its amazing freshness and vibrancy. That’s largely due to apple cider vinegar’s distinctive fruity flavor, of course. But the main flavor is enhanced and has more depth thanks to the perfectly crispy tamarind juice. There is no better taste than this powder. And is an ingredient that Vindaloo drinks in general cannot be without.

All the nutty sharpness is beautifully balanced by the rounded caramel sweetness of jaggery or jaggery. Both of these have a taste similar to the rich molasses flavors of demerara and muscovado. So if you can’t find jaggery. Both types of jaggery are good substitutes for vinegar and tamarind.

hot? Yes, hot. I say that because this is the world famous and beloved version of curry that became very popular in thousands of UK curries in the 1970s over the years. Many of these restaurants are happy to peak in the heat. When madly drinking hot Vindaloo becomes a symbol of male pride.

The acting prowess gives Windaloo a bit of a bad boy image. However, all that absurdity has a positive side. Why so? add different types of chili Going down is definitely helpful. This will create a mildly rooted curry. This blows even more heat.

And that’s because this super-cute trio, hot, spicy and sweet, is made even more beloved by the powerful power of something like the paprika (or Thai pepper) used in their Vindaloo liqueur. I.

a word about pigs

Butt or shoulder or neck Boston pig is the way to go. This is the type of fat that is cut in moderation and that is important because the fat creates the rich flavor that gives the richness that Dalu wines are famous for.

and to maintain that flavor The pork is not cooked before being slowly simmered in the sauce, unlike other curries, the meat is usually fried and covered in hot oil first. Vindaloo is cooked in a way that encourages the fat of the meat to flow freely through the sauce.

pork curry

pork curry

spicy curry

Preparation time 15 minutes

Cooking time 1 hour 45 minutes

total time 2 hours

Servings 4 servings

Calories 549 kcal

for marinated pork

for pork and sauce

  • 4 bright red or bell peppers, cut into 1/4 inch thick strips, seeded and whole I used about 2 inches each.
  • 1 pound Boston pig butt or shoulder or neck, cut into 1-inch cubes
  • 1 pound red cherry tomatoes, halved
  • 1 pound yellow onion, peeled, halved and cut into 1/3-inch pieces
  • 10 garlic cloves, peeled and thinly sliced
  • 1 tablespoon finely grated fresh ginger root, peeled and left whole
  • 1 tbsp tamarind powder diluted in 8 tbsp boiling water
  • 8 dried lemon leaves
  • 1 tablespoon jaggery or jaggery
  • 3 tablespoons coconut oil, I can use it to cook many dishes.
  • 2 tablespoons full-fat salted butter
  • 2 teaspoons ground sea salt

Make Pork Sauce and Marinate Pork

  • This is really easy. In a bowl large enough to hold all the pork. Mix all marinade ingredients together.

  • Add the diced pork and knead the pork with your fingers.

  • Set the bowl aside. Then let stand – stirring occasionally – while you prepare and start cooking the sauce.

Cook your pig vindaloo

  • You only need one pot for this. Use a pot large enough to hold all of the Vindaloo ingredients. I use a large Dutch cast iron oven with a tight-fitting lid. A large saucepan with a lid is also fine.

  • Place your large pot over medium heat and add the coconut oil and butter. As soon as the butter starts to foam. Sauté the onions and reduce the heat to medium. You want to gradually Fry the onions so they are soft and start to lightly golden all over, about 7 minutes over medium-low heat.

  • Add garlic and fry for 2 more minutes. Onions will darken a bit when you sauté them with garlic – that’s a big deal.

  • Now add the cherry tomatoes cut in half and the whole fruit and sauté, stirring for about 5 minutes until the tomatoes are soft and starting to lose their texture.

  • When the tomatoes are soft Add chili and ginger and stir-fry for a while.

  • Now add all the pork and marinade. Stir the pot thoroughly to mix everything together. Then let me in. (along with all the water you dissolved), jaggery or palm sugar, and salt, stirring to combine.

  • Reduce heat to low, cover pot, and let simmer for 60 minutes. You are aiming for a boiling pot. While simmering slowly, check to see if that still happens and stir the pot so the sauce doesn’t stick. Not much liquid in the sauce. Therefore, it should be simmered slowly. and soft under the lid

  • After 60 minutes, open the lid and let the pot boil for another 30 minutes on low heat. This will help thicken the sauce. But that means you have to stir the pot for a while to make sure nothing sticks to the base.

  • That’s it. Your Vindaloo is complete and ready to serve.

A few suggestions for your pork vindaloo sauce: I serve mine with butter naan (a simple sauce that comes packaged in the fridge) and garlic spinach. Naan simply needs to be defrosted and heated quickly in a large, dry pan – as directed on the package. For the spinach, melt a tablespoon of butter in a medium saucepan and lightly sauté a few thinly sliced ​​garlic cloves over low heat until they are lightly colored. Then wrap the spinach. Sprinkle with a teaspoon of salt. Cover and let the spinach wilt for about 3 minutes over low heat. Stir the pan. Spinach is ready to serve.

Calories: 549kcal Carbohydrates: 32g Protein: 42g Fat: 29g Saturated Fat: 17g Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 134mg Sodium: 1364mg Potassium: 1365mg Fiber: 7g Sugar: 13g Vitamin A: 2713IU7 Vitamin C

Keywords Nokta pepper, Thai pepper

Categories: Food & Drinks


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