Pork Vindaloo
Trying new dishes from different cultures has been a pastime of mine since my early 20s’. Back then, the word “foody” (yes with a “y”) didn’t exist. Instead, I was called a “food enthusiast” or simply “curious” by my family and friends, lol! Both analogies were describing me well… From my curiosity and enthusiasm for trying what the rest of the world was eating brought me to where I am now and if I only knew back then, I would forget studying journalism and focus on becoming a chef… oh well, c’est la vie!
Nonetheless, I am a passionate vlogger who loves to share my passion and here’s the perfect example of it… my Pork Vindaloo! Influenced by the Portuguese, this is an Indian curry dish that is traditionally very spicy although you can always tame it down to your level of heat tolerance. The flavors are bold and the colors are gorgeous… vibrant deep red warns you that it’s hot! It reminds me of Rogan Josh which is another spicy meat curry.
The marinade is very important for the making of this dish. Vinegar and garlic are the main ingredients and from there, more spices are added to it. To preserve raw ingredients, the Portuguese sailors were marinating meat in red wine and garlic – I add wine when I cook it but not in the marinade…
One of the marinade ingredients I use is ground cardamom but you can always use 5 pods, remove the shells and crush them. I love cumin so you bet it’s included! I also add some brown sugar. Why? To me, it enhances the flavor boosting the warmness of the marinade while the sweetness helps to balance it. You can always skip it if you prefer. I marinate the meat for 24 hours but if you’re short on time, 4 hours is fine!
An authentic Pork Vindaloo doesn’t use onions and tomatoes but I do. Because there’s no cream like in Butter Chicken, these two help to tone down the heat. The proper peppers to use for this recipe are Kashmiri which are not really hot. According to the Scoville Scale, they’re 1000 – 2000 while the bird’s eye chili peppers I use in the video are rated between 50 000 – 100 000 units… that’s a huge difference in heat! Why didn’t I use Kashmiri peppers instead? I was too lazy to go to my Indian grocery store and conveniently bought these hot little buggers at my supermarket instead…
This spicy, fiery Pork Vindaloo can be easily adapted using lamb or chicken instead. Sprinkled with cilantro and served with naan bread along with basmati rice, this is a tasty meal everyone will enjoy especially if spicy food is your thing!
Bon Appétit!
Here are several more Indian inspired recipes for you to enjoy…
– Mughlai Chicken
– Lamb Keema
– Mango Chutney
– Tandoori Chicken
– Indian Basmati with Dry Fruits
– Aloo Gobi coming up in 2023
and for even more pork recipes, click on this link… Recipe Category • Pork
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Pork Vindaloo
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Ingredients
MARINADE
- 1/2 cup red wine vinegar
- 2 tbsp. ginger, minced
- 6 large cloves garlic, pressed
- 1 tbsp. mild paprika
- 1 tbsp. brown sugar
- 1/2 tbsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground turmeric
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cloves
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
VINDALOO
- 2 lbs. pork shoulder, trimmed and cubed into 1/2-inch pieces
- 2 tbsp. vegetable oil such as canola or safflower tips & tricks
- 2 cups yellow onions, chopped
- 1 cup red peppers, chopped
- 2 to 3 bird's eye chili peppers (substitute kashmiri peppers), finely diced Footnote
- 2 tbsp. ginger, minced
- 4 large cloves garlic, pressed
- 2 tbsp. tomato paste tips & tricks
- 1 can (14 oz.) diced tomatoes
- 1 3/4 cups low-sodium chicken broth
- 1/4 cup dry red wine
- 1 tbsp. brown sugar
- 1/4 cup chopped cilantro, for garnish tips & tricks
Directions
- Combine all the marinade ingredients and whisk until well blended.
- Pour over the meat cubes and stir until nicely coated. Cover and transfer to the fridge for 4 to 24 hours.
- The next day; in a large Dutch oven over medium-high heat, add vegetable oil. When it gets hot and working in batches, add pork and reserve the marinade for later. Cook the meat for 3 ½ to 4 minutes.
- Transfer the cooked pieces to a bowl using a slotted spoon. Set aside while working with the remaining meat.
- When the meat is done, reduce the heat to medium and add onions; sauté for 2 minutes scraping the bottom of the pot to dislodge any brown bits.
- Add red peppers and bird’s eye chili peppers; sauté for 2 minutes.
- Add minced ginger and garlic; sauté for 1 minute.
- Add tomato paste and stir until the ingredients are coated.
- Return the meat back to the pot including any accumulated juices along with the reserved marinade. Add diced tomatoes, broth, red wine and brown sugar; stir well.
- Bring the mixture to a light boil, reduce the heat and let it simmer gently for 45 minutes, stirring occasionally.
- Sprinkle on cilantro and served with naan bread and basmati rice.
Notes
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