Receta Pork Vindaloo Recipe
Pork Vindaloo, is a hot and spicy dish popular in Goa and also
amongst Christians in Kerala. It’s a very spicy dish and is served on special
occasions like Christmas, Easter, engagement and baptism ceremonies. Like in
any other recipe there are many different versions of this recipe. Some recipes
- add fried potatoes towards the end of cooking; I did not do so but if you wish
- you can add cubed and fried potatoes towards the end of cooking. Vindaloo
- tastes better when served the following day and it goes well with breads, Palappam, Vellayappam, Sannas and all kinds of Indian breads and rice. And
- for those who don’t like pork you can substitute with Beef, Chicken or Lamb....
- Pork
- Vindaloo
- Ingredients:
- Pork -500 gms (preferably
- fatty pork)
- Tomato – 1 medium, chopped
- Kashmiri chilly powder – 2
- tsp
- Black pepper powder – 1 tsp
- Vinegar – 3 tbsp (+/-
- according to taste)
- Cinnamon sticks 2x1”
- sticks
- Cut pork in to 1
"piece cubes, clean and keep aside.
Grind all the
ingredients under 'grind to a paste' together adding vinegar and keep aside.Heat oil in a pressure cooker and sauté onions.
Add ground paste and
sauté well till oil separates and add tomato pieces and sauté well.
Add chilly powder,
turmeric powder and pepper powder and mix well.
Add in the cleaned
pork, salt to taste leaves and mix well.
Add 1 to 2 cups of boiling
water, mix well, close the lid and cook under pressure for 20 minutes or 2 to 3
whistles.
Once the pressure
drops, open the cooker and boil the curry until oil separates and the gravy
becomes thick. (If you are adding potato add cubed and fried potatoes to the
curry at this stage).
Add sugar mix well,
taste test and add and more vinegar if needed, very little at a time.
Serve with breads, Palappam, Vellayappam, Sannas, all kinds of
Indian breads or rice.
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