Goa is a State on the West coast of India, with its shoreline running along the Arabian Sea. It is about 250 miles south of Mumbai. The first part of India to fall to European colonial rule was Goa. It remained a Portuguese base in the East for 451 years until it became a part of India in 1962. It was, therefore, natural for Goa’s colonial past to leave its mark on its cuisine. The most notable of which is the use of vinegar and chilies.
The famous landmarks in Goa are the Basilica of Bom Jesus, enshrining the tomb of Saint Francis Xavier, and Saint Catherine of Alexandria Cathedral Church, one of the largest churches in the East.
Vindaloo is one of the signature dishes of Goa, and is based on a Portuguese dish called carne de vinha d’alho. It is tangy, spicy, rich, and delicious. I tone down the heat using less chili powder, but vindaloo needs a bit of a kick to be enjoyed!
I adapted this Pork Vindaloo from my Aunt Bonnie’s recipe, one of Mama’s younger sisters. We always enjoyed Mama’s sisters’ visits as they were fun. All the sisters were good cooks. Thank you, Cousin Debbie, for sharing your mom’s delicious recipe.
Pork Vindaloo
Ingredients
- 1½ lb cubed pork (shoulder cut is a good choice)
- 4 medium yellow onions (sliced fine)
- 2 medium tomatoes (chopped fine or 2 tbsp tomato paste)
- 2 tsp black mustard seeds
- 2 tsp cumin seeds
- 1¼ tsp red chili powder (more or less to your taste)
- 3 tsp coriander powder
- ¼ tsp turmeric powder
- 1¼ tsp salt (to taste)
- ¼ tbsp white or palm vinegar
- 2 tsp garlic paste (or 6-8 fresh garlic flakes)
- 2 tsp fresh chopped ginger
- 1 tsp sugar
- 3 tbsp cooking oil
- 2 tbsp fresh chopped cilantro/coriander leaves (for garnish)
- 2 small green chilies (seeded and slit into strips)
Instructions
- Boil the meat with two cups of water and 1¼ tsp salt until almost tender. About 30 minutes.
- Strain, reserving the stock. Set aside.
- Grind or blend the ginger, garlic, and dry spices with the vinegar to a smooth paste. Do not use water.
- In a heavy-bottomed deep skillet or pot, add 3 tbsp of oil and heat on medium heat.
- Add the finely sliced onions and fry until golden brown—approximately 7-8 minutes.
- Add the blended spice (masala) paste and continue to sauté for about 3 minutes until the oil separates.
- Add the cubed pork and cook, stirring occasionally, for about 5-7 minutes. Be sure to scrape the bottom and sides of the pan so that none of the masala burns. When the pork mixture is dry and starts sticking to the bottom of the pan, approximately 5 -7 minutes, add the finely chopped tomatoes.
- Continue to cook the meat until the oil starts to separate again, about 5-6 minutes.
- Add the test of the reserved stock plus water to measure at least 1 1/2 cups. Be sure to scrape the bottom and sides of the skillet again for any brown bits.
- Cover and simmer on medium-low for 15-20 minutes until the pork is well done and fork tender and the oil starts to surface.
- Add the teaspoon of sugar. Stir, cover, and cook for another 2 minutes. The pork should be sitting in a nice thick gravy and some pork fat. I like to remove some of the fat before serving.
- Transfer to your serving dish and garnish with cilantro/coriander leaves.
Notes
