Vindaloo

Goan Pork Vindaloo

A sharp, fiery Goan curry descended from the Portuguese carne de vinha d'alhos. Pork is marinated in spiced vinegar, then slow-braised until the chillies mellow and the meat turns meltingly tender.

Prep

30 min

Cook

75 min

Total

105 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) pork shoulder, cut into 4 cm cubes, boneless, with some fat for flavour
• •120 ml (½ cup) goa vinegar or palm vinegar, cider vinegar is the closest substitute; do not use distilled white
• •15 g (½ oz) dried Kashmiri red chillies, stems removed, for colour and moderate heat
• •5 g (5 to 6) dried byadagi or other mild-dried red chillies, adds depth; omit if you want milder heat
• •2 g (1 tsp) dried red chilli powder (optional), boosts heat if liked
• •10 g (1 tbsp) whole cumin seeds
• •1 g (1 tsp) whole black peppercorns
• •1 g (1 tsp) whole mustard seeds
• •4 g (1 tsp) whole cloves
• •1 g (4 cm) cinnamon stick, broken into pieces
• •5 g (1 tsp) turmeric powder
• •40 g (8 cloves) garlic, peeled
• •20 g (1 piece) fresh ginger, peeled, sliced
• •60 g (½ cup) small pearl onion or shallot, chopped, traditional Goan recipes use these in volume; substitute 1 small yellow onion if needed
• •10 g (1 tbsp) tamarind paste, soaked in 60 ml / ¼ cup hot water and strained
• •5 g (1 tsp) fine sea salt, plus more to taste
• •30 ml (2 tbsp) neutral oil or ghee
• •2 g bay leaves
• •250 ml (1 cup) water or pork stock
• •15 g (¼ cup) fresh coriander leaves, to garnish

Steps

1. 1 Soak the dried chillies in just-boiling water for 20 minutes until pliable; drain and reserve.
2. 2 In a small dry pan over medium heat, toast the cumin, peppercorns, mustard seeds, cloves and cinnamon until fragrant, 60 to 90 seconds. Cool briefly.
3. 3 Tip the toasted spices into a blender with the soaked chillies, garlic, ginger, 80 ml (⅓ cup) of the vinegar, the turmeric and a generous pinch of salt. Blend to a thick, smooth paste, adding a splash of water only if needed.
4. 4 In a non-reactive bowl, combine the pork, the spice paste, the chopped onion, the tamarind water, the remaining 40 ml of vinegar and the salt. Massage well into the meat. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight (8 to 12 hours brings the best flavour).
5. 5 Heat the oil or ghee in a heavy pot over medium heat until shimmering. Add the bay leaves and let them sizzle for 5 seconds.
6. 6 Add the marinated pork along with every drop of marinade. Stir and cook over medium-high heat for 6 to 8 minutes until the liquid reduces and the meat loses its raw pink colour.
7. 7 Pour in the water or stock, bring to a boil, then reduce the heat to low. Cover and simmer gently for 55 to 70 minutes, stirring occasionally, until the pork is fork-tender and the gravy is thick, glossy and the oil begins to separate at the edges.
8. 8 Uncover and simmer a further 5 to 8 minutes if you want a drier, clingier masala. The pork must reach an internal temperature of at least 75 °C (165 °F); the meat should shred easily with a spoon.
9. 9 Taste and adjust salt and vinegar; the curry should be sharply sour and assertive. Remove the bay leaves.
10. 10 Rest off the heat, covered, for 10 minutes. Garnish with fresh coriander and serve hot with steamed rice or soft poi (Goan bread). It tastes even better the next day.