Goan Pork Vindaloo
This is an authentic recipe from Goa, India. The recipe is a Portuguese influenced recipe made of pork. It uses lots of garlic and also lots of chilies. This version uses 10 dried Kashmiri chilies. Kashmiri chilies are mild and you can increase this number. But you can use green chilies in addition if you like the heat.
What You’ll Need to Make Goan Pork Vindaloo
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How to Make Goan Pork Vindaloo
Start by cutting the pork into large cubes. Sprinkle with salt and set aside.
Next stem and de-seed the Kashmiri chiles. Roughly chop and place in a food grinder. Add the garlic, cumin and turmeric and grind in vinegar. Start with a quarter cup of vinegar and slowly add more vinegar as necessary to get a thick smooth paste. Note: Goan vinegar is hard to find outside Goa but apple cider vinegar is a good substitute.and sprinkle about 1/2 of the cinnamon sugar mixture. 
Add the vindaloo paste to the meat using rubber spatula to get it all out of the grinder. Mix the meat and let is sit at least two hours at room temperature or overnight in the fridge.When ready to use, heat a saucepan on medium heat. Once heated, pour the meat mixture. Allow the mixture to come to a boil then put the lid on and lower the heat completely and allow the meat to cook for at one hour, until tender. 
Add a little hot water to thin the gravy if needed. Once cool, add the sugar and taste for salt and vinegar. Pork Vindaloo usually tastes better the next day once, once the flavors have had a chance to marry.
Ingredients
- 2 lb pork loin
- 10 dried Kashmiri chiles stemmed and seeded
- 1 pod garlic
- 1 tsp cumin
- 1/4 tsp tumeric
- 1/4 cup apple cider vinegar plus more as needed for grinding
- 1/4 tsp sugar
Instructions
- Cut the pork into large cubes. Put salt and set aside.
- Grind the next 4 ingredients in vinegar, adding more vinegar as necessary to form a smooth paste.
- Transfer the vindaloo paste to the meat mixture using a rubber spatula to clean out the grinder completely.
- Allow the mixture to marinade for at least two hours at room temperature or overnight in the fridge.
- When ready to use, heat a saucepan on medium heat. Once heated, add the meat and allow the mixture to boil. Put on the lid and lower the heat completely. Cook for at least one hour until the meat is soft.
- Add hot water as needed to make a gravy.
- Add the sugar. Taste for salt and vinegar.
- Note: Pork vindaloo tastes better the next day, once the flavors have had a chance to marry.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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