Pork Vindaloo
Pork Vindaloo is an authentic Indian curry originally from Portugal, which later became famous in the Indian region of Goa. The name vindaloo comes from the Portuguese word 'vinha d'alhos', which means a marinade of vinegar and garlic. This dish is known for its spicy, tangy, and rich flavor profile, which is made silky by the coconut milk. Pork Vindaloo is the perfect choice for a special dinner or to discover Indian cuisine.
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Ingredients for this recipe
Servings: 4
500
g
Pork (cubed)
2
Onions (finely chopped)
4
cloves
Garlic (crushed)
2
tsp
Ginger (grated)
3
Tomatoes (diced)
2
tbsp
Vinegar (red wine or apple cider vinegar)
1
tsp
Chili powder
1
tsp
Turmeric powder
1
tsp
Ground cumin
1
tsp
Garam masala
1
tsp
Hungarian Sweet Paprika
200
ml
Coconut milk
3
tbsp
Vegetable oil
1
tsp
Salt
10
g
Fresh cilantro (chopped, for garnish)
300
g
Cooked rice (for serving)
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Preparation Steps
1
Heat the vegetable oil in a large skillet or pot over medium heat. Sauté the onions until golden brown.
2
Add the crushed garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
3
Stir in the chili powder, turmeric, cumin, garam masala, and Hungarian sweet paprika. Cook for 30 seconds, allowing the spices to bloom.
4
Add the cubed pork and sear on all sides until lightly browned.
5
Stir in the diced tomatoes and vinegar. Cook over medium heat for 10 minutes, allowing the tomatoes to break down and thicken.
6
Pour in the coconut milk, season with salt, and reduce the heat to low. Simmer for 30-40 minutes, or until the pork is tender and the flavors have melded.
7
Serve the Pork Vindaloo with freshly cooked rice, garnished with fresh cilantro.
