The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.
Ingredients
- Kashmiri Chili peppers: 16 piece (seeded, dried)
- cinnamon stick: 1 piece (1 inch piece)
- cumin seeds: 1 tsp
- whole cloves: 6 piece
- whole black peppercorns: 0.5 tsp
- ground turmeric: 0.5 tsp
- white vinegar: 1 Tbsp
- salt: 0 piece (to taste)
- boneless pork loin roast: 2 pound (cut into 1-inch cubes)
- vegetable oil: 0.25 cup
- onions: 4 piece (chopped)
- garlic: 10 clove (minced, to taste)
- ginger root: 1 piece (2 inch piece, minced, fresh)
- boiling water: 2 cups
- green Chili peppers, seeded and: 2 piece (cut into strips)
- white vinegar: 0.25 cup
Metric Conversion
Stages of cooking
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Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
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Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
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Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
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Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.
