This is a simple down to earth Portuguese influence Goan recipe that you will enjoy!
Servings: 6
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.
© Ginny's Recipe Collection