Pork Vindalho
1 Kg pork (boneless)
Masala to grind:
12 Kashmiri chilies
24 – 26 peppercorns
16-18 cloves
1 teaspoon Cumin seeds
1 ½ inch cinnamon stick
18 – 20 cloves of garlic
¾ teaspoon turmeric
1 inch ginger
2.5 tablespoon of vinegar
Water as required
***If you want less spicy than just add 10 Kashmiri chilies and 18 peppercorns.
***If you don’t get the desired colour with the chilies you use then just add a few more chilies by removing the seeds.
Other ingredients:
Small ball of tamarind (in 80ml lukewarm water)
2 medium onion chopped
3 tablespoon Vinegar
1 slit green chili
170 ml water
½ teaspoon sugar
Salt to taste
*** If you need to preserve the vindalho for a longer duration then the masala is ground only with vinegar (no water no tamarind).
***Since I will be consuming this dish within 3 days, I am following the above recipe.
*** No oil is required for this dish.
Pre – Preparation:
- Cut the meat into 1 ½ inch pieces.
- Apply salt and set aside
- Now grind the masala to a smooth paste.
- Marinate the pork with the masala and keep in the refrigerator for 12 hrs. or overnight.
Preparation:
1. Remove the marinated pork from the refrigerator and set it aside to come to room temperature.
2. Add the pork to the kadai / pot (I marinated in the same kadai).
3. Mix the onion along with the pork and add sugar.
4. Keep it on very low fire and let it cook.
5. After about 25 minutes open the kadai / pot and add the vinegar.
6. In about another 20 minutes add the slit green chili and required quantity of tamarind water.
7. Cover cook till the meat is done (it take about 1 hrs. depending on the size of the pieces).
8. Consistency of the gravy can be adjusted by adding water.
9. Check salt to taste.
Bon appetit.
At long last..a genuine Vindaloo recipe..Thanks..Will make with LAMB…do not get pork here………….lolz
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i was like choking on my saliva which was pouring out like the Niagra Falls…just looking..
great and very easy to follow ..
great job…
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Tried this recipe with chicken last week turned Superb….Thank you for the recipe Sir …will try pork tomm
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cud we use same masala for chicken instead of pork
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Yes you can… Go for it 🙂
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can I use beef instead of pork..as we don’t get pork here in kuwait..
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Should be ok Raymond . .. go for it.. cheers
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one more question sir…I tried the receipe today but it’s very spicy…could u suggest how to reduce the spiciness..shd I add sugar…
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You could add either little tamarind water or vinegar.
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I love the look of the pork vindalho prepared and the taste would be awsome.i will surely prepare this.Its the most easiest receipe.Love it.Thnx a ton.
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your welcome
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My masala paste did not look bright red as shown in your pics but reddish brown. Could that be because some of the kashmiri chilies were deep red almost blackish?
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Could be its very much possible..
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I tried the pork vindaloo today and my husband said it was awesome. Thanks so much Alves. I always wanted to prepare pork vindalho. God bless you
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Thanks for the feedback
Enjoy the vindalho.
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Tried ur recipe today….it was delicious . Thanks a lot for sharing ur recipes..Stay blessed.
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Alves, tks a lot for sharing your recipes. i have noted some down to try. The pork vindalo seems great. will try it with chicken. also i liked the jeerem meerem masala recipe which i could not get it from a relative [some ppl dont like to share:)] tks again.
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You’re welcome
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This quantity is sufficient for how many people??
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Thanks a lot for your recipes. Stay blessed always.
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Tried your recipe today. Turned out delicious. Thanks
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Looks good, will try.
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