Goan Style Hot And Sour Pork

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Difficulty: Advanced
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A fiery, tangy Goan pork vindaloo with deep spice and tender meat.
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This Goan-style pork vindaloo delivers an intense explosion of flavor with its signature blend of heat, sourness, and aromatic spices. Tender cubes of pork are slow-simmered in a rich, dark paste made from fried onions, ground chilies, vinegar, and a complex mix of spices including cumin, cardamom, and fenugreek. The dish balances the sharp acidity of white wine vinegar with the warmth of dried red chilies and earthy turmeric. It is a robust, hearty meal that improves as it sits, making it perfect for batch cooking. Serve this spicy, savory curry with steamed rice or warm bread to soak up the flavorful juices.

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Goan Style Hot And Sour Pork

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Calories: 363.2

Description

This Goan-style pork vindaloo delivers an intense explosion of flavor with its signature blend of heat, sourness, and aromatic spices. Tender cubes of pork are slow-simmered in a rich, dark paste made from fried onions, ground chilies, vinegar, and a complex mix of spices including cumin, cardamom, and fenugreek. The dish balances the sharp acidity of white wine vinegar with the warmth of dried red chilies and earthy turmeric. It is a robust, hearty meal that improves as it sits, making it perfect for batch cooking. Serve this spicy, savory curry with steamed rice or warm bread to soak up the flavorful juices.

Ingredients

Directions

  1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a spice grinder until fine.
  2. Place the ground spices in a bowl and mix in the vinegar, salt, and brown sugar to create the vindaloo paste. Set aside.
  3. Heat vegetable oil in a wide, heavy pot over medium heat.
  4. Add the onion rings and fry, stirring frequently, until they turn brown and crisp.
  5. Remove the fried onions with a slotted spoon and transfer them to a blender or food processor.
  6. Add 2-3 tablespoons of water to the blender and puree the onions until smooth.
  7. Stir the onion puree into the spice mixture in the bowl to complete the vindaloo paste.
  8. Pat the pork cubes dry with paper towels and trim any large pieces of fat.
  9. Blend the chopped ginger and garlic cloves with 2-3 tablespoons of water until a smooth paste forms.
  10. Heat the remaining oil in the pot over medium-high heat.
  11. Brown the pork cubes in batches, ensuring they are lightly browned on all sides, then remove and set aside.
  12. Reduce heat to medium and add the ginger-garlic paste to the pot, stirring for a few seconds until fragrant.
  13. Stir in the ground coriander and turmeric, cooking for another few seconds.
  14. Return the pork and any accumulated juices to the pot, then add the vindaloo paste and 1 1/3 cups of water.
  15. Bring the mixture to a boil, then cover and reduce heat to a gentle simmer.
  16. Simmer for 1 hour or until the pork is tender, stirring occasionally.

Nutrition Facts

Amount Per Serving
Calories 363.2kcal
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 3.9g20%
Cholesterol 21.5mg8%
Sodium 7856.3mg328%
Total Carbohydrate 64.3g22%
Dietary Fiber 40.8g164%
Sugars 2.6g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: goan, pork, vindaloo, spicy, sour, curry, chili, vinegar, onion, garlic, ginger, cumin, cardamom, fenugreek, simmered, indian, portuguese, rice, comfort, dinner
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