Vindaloo is a colonial Goan dish from Goa, India. Vindaloo is derived from the Portugese dish Carne Vinha d’Alhos, which is a dish comprised mainly of meat, wine, and garlic. The Portugese were the first to bring the dish to Goa, where it became a staple in Catholic households, reserved for special occasions. Vindaloos are usually pretty spicy, but I like to stress the importance of adding cayenne pepper to taste. The cayenne pepper I have is incredibly spicy and more than a few dashes would kill me. Okay, probably not. I like spicy, but I still like to taste what I’m eating, you know?
This recipe comes from Madhur Jaffrey’s Quick and Easy Indian Cooking. I’ve made a lot of consistently delicious meals from this book, but a few duds too. This dish isn’t a dud though, I wouldn’t steer you wrong, dear readers.
Pork Vindaloo
(adapted from Quick and Easy Indian Cooking by Madhur Jaffrey)
Print this recipe1.5 T grainy mustard
1.5 t cumin
1.5 t turmeric
cayenne pepper, to taste
1 t salt
1 t red wine vinegar
1 onion, sliced
7 cloves garlic, finely minced
1.5 lb boned pork shoulder, cut into bite-sized cubes
1 c water
3/4 c coconut milkIn a small bowl, mix together mustard, cumin, turmeric, cayenne, salt, and vinegar. Set aside.
Heat oil or ghee in a large frying pan, when hot add the onions. Cook until the onion is beginning to brown, stirring occasionally. Add garlic and stir for 30 seconds, or until fragrant. Add spice paste and fry for a couple minutes. Add the pork and cook until beginning to brown. Add water and coconut milk. Bring to a boil and simmer for 60 to 70 minutes, stirring occasionally. Serve over rice.
Serves about 3-4
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Tags: dinner, gluten-free, indian, pork
