This vibrant Goan-style dish delivers a potent kick of heat and tanginess that wakes up the palate. The pork is tenderized and flavored through a slow simmer in a rich, dark paste made from fried onions, ginger, garlic, and a blend of roasted spices like cumin, cardamom, and fenugreek. White wine vinegar and dried red chilies provide the signature sour and spicy notes characteristic of Vindaloo. It is a robust, hearty meal that pairs perfectly with steamed rice or warm naan bread to soak up the flavorful sauce. Ideal for spice lovers seeking a bold, authentic experience.
Goan Style Hot & Sour Pork
Description
This vibrant Goan-style dish delivers a potent kick of heat and tanginess that wakes up the palate. The pork is tenderized and flavored through a slow simmer in a rich, dark paste made from fried onions, ginger, garlic, and a blend of roasted spices like cumin, cardamom, and fenugreek. White wine vinegar and dried red chilies provide the signature sour and spicy notes characteristic of Vindaloo. It is a robust, hearty meal that pairs perfectly with steamed rice or warm naan bread to soak up the flavorful sauce. Ideal for spice lovers seeking a bold, authentic experience.Ingredients
Directions
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Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a spice grinder until fine.
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Transfer the ground spices to a bowl.
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Add the vinegar, salt, and brown sugar to the spices and mix well to form a paste. Set aside.
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Heat 2 tablespoons of vegetable oil in a wide, heavy pot over medium heat.
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Add the onion rings and fry, stirring frequently, until they turn deep brown and crisp.
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Remove the fried onions with a slotted spoon and transfer them to a blender or food processor.
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Add 2-3 tablespoons of water to the blender and puree the onions until smooth.
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Stir the onion puree into the spice-vinegar mixture in the bowl to create the vindaloo paste.
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Pat the pork cubes dry with paper towels and trim any large pieces of fat.
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Blend the ginger and garlic with 2-3 tablespoons of water until a smooth paste forms.
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Heat the remaining vegetable oil in the same pot over medium-high heat.
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Brown the pork cubes in batches, ensuring all sides are lightly seared. Remove each batch to a bowl.
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Reduce heat to medium and add the ginger-garlic paste to the pot. Stir for a few seconds until fragrant.
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Add the ground coriander and turmeric to the pot and stir for another few seconds.
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Return the browned pork and any accumulated juices to the pot.
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Add the vindaloo paste and 1 1/3 cups of water. Stir to combine.
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Bring the mixture to a boil.
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Cover the pot and simmer gently for 1 hour, or until the pork is tender. Stir occasionally during cooking.
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Serve hot with rice or bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1129.1kcal
- % Daily Value *
- Total Fat 65.7g102%
- Saturated Fat 18.2g91%
- Cholesterol 203.1mg68%
- Sodium 8002.7mg334%
- Total Carbohydrate 75.6g26%
- Dietary Fiber 43.6g175%
- Sugars 6.4g
- Protein 74.7g150%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The vindaloo paste can be made ahead of time. Store it in an airtight container in the refrigerator for up to a week or freeze for longer storage.
For a milder dish, reduce the number of dried red chilies or remove their seeds before grinding.
Ensure the onions are fried until truly crisp and brown; this adds depth and color to the final dish.
If the sauce becomes too thick during simmering, add a splash more water to reach your desired consistency.
