Dish of Vindaloo Pork
(click to enlarge)

Vindaloo Pork


India, Goa
Serves:
Effort:
Sched:
DoAhead:  		 6 w/rice
***
10+ hrs
Best		 India learned this dish from 16th century Portuguese sailors in Goa, the port through which they introduced hot chilis, vinegar and pickled pig. Pickled pig and vinegar didn't go far from Goa - but chilis were soon the darling of southern Asia.

2-1/4
------
1/4
1/2
1-1/2
2
20
4
2
14
8
1-1/2
------
2-1/4
10
2
7
5
1
#
---
c
c
t
t


in

cl
in
---
#
cl
in

T
t
Pork, lean only
-- Marinade
Water
Vinegar, Malt
Coriander seed
Cumin seed
Dried Red Chili (1)  
Cloves
Cinnamon
Peppercorns black
Garlic
Ginger root
---------------
Onion
Garlic
Ginger
Chili Serrano (2)
Mustard Oil (3)
Salt

See Note-4 for serving and storage, and also Comments.

PREP   -   (9+ hrs - 1-1/4 hrs work)
  1. Cut PORK into 3/4 inch cubes removing all fat (Indian cooking does not use animal skin or fat).
  2. Make marinade: Grind all the spices to a powder. Crush GARLIC and chop fine. Slice GINGER very thin and chop very fine, mix with Garlic and pound to paste in a mortar. Work everything together into a smooth paste.
  3. Massage Marinade thoroughly into Pork and set aside for at least 4 hours, but 6 to 8 is better. If you just must marinade in the fridge, that'll be 16 hours minimum.
  4. Quarter ONIONS lengthwise and slice fairly thin crosswise.
  5. When ready to start cooking, crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Split CHILIS in quarters lengthwise or slice in fairly wide diagonals. Mix all.
RUN   -   (1-1/4 hr)
  1. Drain Marinade from Pork - DO NOT discard marinade!
  2. ONLY IF using MUSTARD OIL ( Note-1), heat in the sauté pan until the first trace of smoke, then turn off heat and let cool just a little.
  3. In a spacious sauté pan heat Oil and fry Onion, stirring diligently until a uniform light blond color.
  4. Stir in Chili Mix and fry stirring vigorously until garlic takes on some color, then stir in the Pork and continue to stir until all ingredients are evenly distributed.
  5. Stir in Marinade and 1/4 c Water. Salt to taste (don't skimp, you're gonna die anyway), cover and simmer for about 40 minutes or until Pork is reasonably tender, but not falling apart.
  6. Serve with steamed Basmati rice and plenty of Beer or Red Wine.
NOTES:

  1. Dried Red Chilis:

      The count of dried chilis is for the common Japones, which are relatively mild. I prefer the much hotter de Arbols or Thai chilis. Apply windage for your chilis and your tolerance. For details see our Chilis page.

  2. Chilis Serranos:

      The hot green chilis used in India aren't much available in North America, so we use Serranos - a bit thicker walled and different in flavor, but they work fine. The number of chilis given in this recipe results in a shamefully mild vindaloo, so feel free to adjust up to taste (only foks from the Frozen North are allowed to adjust down).

  3. Mustard Oil:

      This oil is found in markets that serve an Indian community, it is always labeled "for massage use only" due to lack of FDA certification. While it's necessary for authenticity, if you don't have it use Pure Olive Oil (not virgin). For details see our Mustard Oil page.

  4. Serving:

      This dish improves with age. Refrigerated it should be brought to a simmer once a week, if kept at room temperature, every day or two depending on the temperature of the room.

  5. Comments:

      Pig is not widely eaten in India for economic reasons, but the Kodava, inland from Goa, hold pig in high esteem. If burdened by dietary prohibitions you will have to use beef or lamb, but some heretics now use chicken, and some American self styled "chefs" substitute tomatoes for the vinegar. Intolerable! This is a dish for drunken sailors, not polite society.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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