PORK VINDALOO

Vindaloo is an Indian curry dish popular in the region of Goa. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo. Alternative terms are vindalho or vindallo. Nowadays, the Anglo-Indian version of a vindaloo is marinated in vinegar, sugar, fresh ginger and spices overnight and then cooked with the addition of further spices.

Serves 4
2 hours 20 minutes
430 kcal per serving (without rice)


Ingredients

• 3 tbsp olive oil
• 1 kg pork, cut into cubes
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp garam masala powder
• 2 tsp brown mustard seeds
• 4 tbsp vindaloo paste
• Cooked rice, to serve

Method

1. Heat the oil in a saucepan or casserole and brown the meat in small batches on medium heat for 5-7 minutes or until browned. Lift it up and set aside.
2. Add the onion, garlic, ginger, garam masala and mustard seeds to the pan and sauté for 5 minutes or until onion is soft.
3. Add the meat and the vindaloo paste in the pan and cook for 2 minutes.
4. Add 625 ml of water and bring to a boil.
5. Lower the heat and simmer, covered, for 1,5 hours or until the meat is tender.
6. Serve with the cooked rice.

Note:
If you can´t find garam masala powder and/or vindaloo paste at the supermarket or you simply want to make them from scratch check out my recipes under "Pastes and sauces" and "Powders".