Start the day before. The marinating alone is 4 hr, against 105 min of actual work.
Allergens in Pork Vindaloo: none of the ten listed below.
Ingredients
Quantities for 4.
- 800g shoulder, in large cubes with some fat Pork
- 12 Kashmiri, soaked Dried Red Chilli
- 1/2 cup Vinegarpalm vinegar if you can find it
- 15 cloves Garlic
- 2 tbsp Ginger
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper
- 2cm Cinnamon
- 6 Cloves
- 4 Cardamomoptional
- 1/2 tsp Turmeric
- 1 tsp Jaggerybalances the vinegaroptional
- 2, sliced Onion
- 3 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Vindaloo is not simply 'very hot'. The name is vinha d'alhos (wine and garlic) and the defining flavours are sour and garlicky, with Kashmiri chillies for colour rather than fire.
- Grind the masala with vinegar, never water. The vinegar is both the flavour and the preservative that let this dish travel.
Method
- Grind the soaked chillies, garlic, ginger and whole spices with the vinegar to a smooth, thick paste. Use no water.
- Rub half the paste into the pork with salt and marinate at least 4 hours, ideally overnight refrigerated.
- Fry the onion in oil until soft and golden, then add the remaining masala paste and cook until the oil separates.
- Add the pork with its marinade and turn it over high heat until sealed and coated.
- Add a cup of hot water, cover, and simmer 60 minutes until the pork is tender and the fat has rendered into the gravy.
- Balance with jaggery and salt. Rest overnight if you can. Vindaloo is markedly better on day two.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Genuinely improves for 3-4 days refrigerated; the vinegar preserves it. Freezes 3 months.
Nutrition Low estimate
One serving of Pork Vindaloo (318 g) is about 439 calories, or 139 calories per 100 g.
High protein: 45 g a serving, 41% of the calories
| Per serving318 g | Per 100 g | |
|---|---|---|
| Calories | 439 kcal | 139 kcal |
| Protein | 44.6 g | 14 g |
| Carbohydrate | 12.9 g | 4 g |
| of which sugars | 3.7 g | 1 g |
| Fibre | 1.9 g | 1 g |
| Fat | 22.0 g | 7 g |
| of which saturated | 5.0 g | 2 g |
| of which unsaturated | 15.3 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.