How to cook Goan Pork Vindaloo
0:00 Buying pork to make vindaloo
0:54 Ingredients for pork vindaloo
2:08 Preparing the pork, onions and spices
4:29 Making the marinade/vindaloo masala
5:53 Marinating the pork
7:06 Cooking the vindaloo
Ingredients:
-pork, 2 kilos
-onions, 4
-Goan coconut vinegar, a cup
-garlic, two whole pods, cleaned
-ginger, five inches, scraped
-Bedgi/Kashmiri dry red chillies, 30
-cinnamon, 3 sticks
-cloves, 15
-peppercorns, 1 teaspoon
-mustard seeds, 3 teaspoons
-cumin powder, 2 teaspoons
-turmeric, 1½ teaspoons
-sugar, 1½ teaspoons
-salt, 2½ teaspoons
Method:
-Wash 2 kilos of good quality farmed pork in vinegar water (1 part vinegar to 3 parts water). Pat dry
-Slice 4 onions
-Deseed and devein half the dried chillies
-Toast the chillies and mustard seeds for a minute on low flame.
-Grind the garlic, ginger, mustard seeds, chillies, cumin powder, turmeric, sugar and salt in about ½ a cup of vinegar, adding more, a tablespoon at a time, if required to get a smooth red paste. This is the vindaloo masala.
-Marinate the pork in vindaloo masala, refrigerated, for 48 hours/24 hours/overnight
-On cooking day, place the pork in a heavy vessel and cook, covered, on a low flame for 30 minutes
-After 30 minutes, stir the pork, adding in a tablespoon of vinegar
-Cover and cook for another 30 minutes
-After 30 minutes, stir the pork again, adding another tablespoon of vinegar.
-Toss in the cinnamon, cloves and peppercorns
-Check the doneness of the meat to see how much more cooking time is needed
-Cover and cook till the pork is fork tender (approximately 1¼ hours, start to finish)
-Enjoy your Goan pork vindaloo, with love from our home to yours.
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Music:
Sayuri Hayashi Egnell / Joy in the Little Things / courtesy of www.epidemicsound.com
Arden Forest / Dark Taupe / courtesy of www.epidemicsound.com
Megan Wofford / Morning Star / courtesy of www.epidemicsound.com
Anders Schill Paulsen / Oriro / courtesy of www.epidemicsound.com
Anna Landstrom / Sky in Your Eyes / courtesy of www.epidemicsound.com