Pork Vindaloo

Let me dedicate this post to a favourite destination, from the west coast of India, known for its oldest churches, unique architecture, scenic beauty, attractive beaches and not to forget, its unique cuisine. “Goa” it is, I am sure you are already thinking of your last holiday:) . You would have heard of this dish before and tasted also, but Ladies and Gentlemen, allow me to present a very distinctive dish, “Pork Vindaloo”. Enough of the drama… on a slightly formal note :), Vindaloo derives its name from the Portuguese dish "Carne de Vinha d' Alhos", a dish of meat, usually pork or rabbit with wine or vinegar and garlic. It is traditionally served for Christmas or Easter.

Preparation Time: 10-15 minutes
Cooking time: 40-45 minutes
Serves: 3-4
You need: 

½ kg pork 

2 medium size onions 

8-9 dried red chillies(kashmiri)
1tsp red chilli powder
1” piece of ginger
10 cloves of garlic
10 peppercorns
9 cloves
1” piece of cinnamon
2-3 pieces of mace
3 tsp of vinegar
salt to taste
2tsp oil
Step-by-step: 

One evening, buy pork meat, (with less fat) wash the pork pieces well and chop them up into cubes. Pat dry. Now rub some salt, this should help dry the pieces even more

Soak the dried red chillies in warm water for 15 minutes (it will be easier to grind) 

Grind the soaked red chillies, red chilli powder, ginger, garlic ,peppercons and cloves using 2 tsp of vinegar ,to a fine paste

Once the masala is ready, add it to the pork pieces and mix it up well (make sure all the pieces of meat are evenly mixed with the masala)

Add 1 tsp of vinegar to the meat, mix it up and store it overnight in the fridge (the more time it’s marinated, the better it’ll taste…slurp!) 

Next evening, pull out the marinated pork and thaw it

Chop the onions into large pieces. Heat some oil in a kadhai, fry till they turn brown and grind to a paste

Mix together the marinated pork and the ground onions and transfer on to the stove top (Wait! Don’t add any water)

Fry for two minutes. Add some water while frying and let it cook on slow fire (cover and cook for around 30minutes)… 

Serve it with rice, pav, bun or bread…and aren’t your loved ones already showering praises
Soak in all the attention…you deserve it :-)

Note: The longer you store it the better it tastes...yes, in the refrigerator of course :) 

Yours Tastefully!