How To make Pork Vindaloo
2 1/2 lb Lean pork
1 c Oil
1/2 ts Mustard
1 c Vinegar
5 Green chillies chopped
1 Half-inch cube ginger
-chopped 1 ts Turmeric
2 ts Salt
1 Sprig curry leaves
Spices to be ground -together 30 Red chillies
1/2 oz Garlic
1 Half-inch cube ginger
2 ts White cummin
2 ts Mustard
1 lg Onion
1 (2/3-inch) stick cinnamon
3 Cloves
Cube pork. Heat oil, season with mustard. Add sliced green chillies and ginger and fry until dry. Add ground spices with turmeric powder and fry until oil starts to separate. Add meat and curry leaves and mix well. Fry 3 5 minutes.
Add vinegar and salt. cover and cook on slow stove until meat is tender and oil floats to the top, about 1 1/2 to 2 hours. Do NOT add water! This is and oldie but a goodie.
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The BEST VINDALOO RECIPE
This is my secret vindaloo recipe that I have perfected over many years. This is based on the traditional Goan Pork Vindaloo. See ingredient measurements below.
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MEASUREMENTS:
For 2kg pork shoulder
Marination Part 1( whole spices)
1 tablespoon Coriander seeds
2 inch Cinnamon
1 teaspoon green cardamom
1 teaspoon Fenugreek seeds
2 teaspoons Cumin seeds
2 teaspoons Mustard seeds
2 teaspoons whole Black pepper
Marination Part 2((Aromatics)
1 cup White vinegar
15 cloves Garlic
2 inch ginger
3 medium onions
1/2 teaspoon turmeric powder
1 1/2 tablespoons sugar
1 1/2 teaspoons salt ( adjust the salt accordingly to your taste)
10 -12 Kashmiri dry chilies ( de-seed them or use less if you like less spice ) or 2 tablespoons Kashmiri chili powder
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Pork Vindaloo Recipe
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A fiery Goan dish cooked with vinegar and garlic which evolved from Portuguese roots .
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The vindaloo has been known for many years as the dish for those who had had too many ales and then piled into a curry house for the 'hottest thing on the menu'! In actual fact the vindaloo is a Goan dish which evolved from Portuguese roots and has a unique flavour that is a great example of India's cultural history.
The Portuguese arrived in India in the 1500's bringing with them chillies from Latin America, as well as some of their European influences such as wine and, being Christian, Pork also became an inherent part of the cuisine from Goa. This original Portuguese stew dish was called 'Carne de vinha d'ahlos' which essentially means pork that has been marinated in wine and garlic so this original dish of red wine, pork and garlic was adapted using Indian spices to create the Vindaloo.
There are a number of different views on the Vindaloo, some state that wine or 'vin' was substituted out for vinegar and Kashmiri chillies, resulting in a spiced pork dish with a tangy sourness cooked with potatoes or 'aloo'. Other views are that the potato is a western addition and an authentic Vindaloo is not cooked with potatoes. In Goa this dish is known locally as 'Vindahlo' which translates to 'vin' or vinegar and 'ahlo' which is Portuguese word for garlic.
So whether you go authentic or add the potatoes it's a really special dish with a unique flavour that everyone needs to experience.
Ingredients
600g lean pork shoulder, skin removed and cut into chunks
Spice paste
1 tsp of mustard seeds
1 tsp of cumin seeds
2 tsp of coriander seeds
4 whole cloves
4 dried Kashmiri chillies
1 tsp of black peppercorns
2 onions, roughly chopped
6 garlic cloves
3 cm piece of fresh ginger
3 tbsp of vinegar
1 tsp of turmeric powder
1 tsp of salt
Sauce
1 tsp of mustard seeds
½ tsp of sugar
4 medium potatoes, cut into 3cm cubes
Method
Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloves, chillies, pepper) to a fine powder.
Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.
Put the meat into a bowl and sprinkle with the turmeric, salt and two tablespoons of the spice paste.
Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.
Heat a tablespoon of oil in a large heavy-based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.
Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
Add the sugar and the chopped potatoes then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and the potatoes are soft.
Check while it is cooking and add a splash of water if and when required.
The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.
കിടിലൻ പോർക്ക് വിന്താലു / Pork Vindaloo Recipe / Kerala Pork Vindaloo
Kerala Pork Vindaloo is done with a homemade vindaloo paste using ground spices and masala powder. It is slowly cooked to retain its flavor.
Cooking times are given at different stages of cooking. Vindaloo is best eaten a day after it is made. Enjoy with Kerala matta rice, moru curry, or chapati
INGREDIENTS
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Pork - 1 kg
Onion - 2 nos (medium)
Curry leaves
Vinegar - 4 tbsp or as needed
Salt
Kashmiri chilli - 2 - 3 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Oil as needed
For grinding
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Cardamom - 8
Fennel seeds - 1 1/2 tsp
Pepper - 1 tbsp
Cloves - 8
Cinnamon - 3 pieces (as shown)
Mustard seeds - 1 tsp
Ginger chopped - 2 tbsp
Garlic chopped - 3 tbsp
Check below for pork recipes:
Quick and Easy pork vindaloo -
pork fry -
beef vindaloo -
porkum koorkayum -
porkum kayum -
vattayappam -
#porkvindaloorecipe #keralaporkvindaloo #porkvindaloo
Pork Vindalo | Sanjeev Kapoor Khazana
This delicious pork dish from the beautiful land of Goa is flavourful and spicy.
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Pork Vindaloo Anglo Indian Style - Pork Vindaloo Recipe - How to Make Pork Vindaloo - Recipe Script
Learn how to make easy, tasty and delicious pork vindaloo recipe with ingredients that are easily available at home
pork vindaloo anglo indian style - pork vindaloo recipe - how to make pork vindaloo - recipe script
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East Indian Pork Vindaloo | How To Make Pork Vindaloo East Indian Style | Vindaloo Recipe
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East Indian Pork Vindaloo | How to Make Pork Vindaloo East Indian Style | Vindaloo Recipe
Delicious spicy tangy East Indian Pork Vindaloo Recipe with few ingredients. You must try out this recipe that is quick and simple to cook.
For a detailed recipe visit :
East Indian Pork Sorpotel:
East Indian Fugias:
#flavoursbyar
Ingredients for Pork Vindaloo
Pork - 1 kg
Kashmiri Red Chillies - 15 Nos
Bedki/Madras chillies - 5 nos
Garlic - 20 flakes (2 pods)
Jeera/Cumin - 1 tbsp
Vinegar - 3/4 cup
Water - 3/4 to 01cup (adjust accordingly, if you want gravy)
Salt to taste
Turmeric - 1/2 tsp
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East Indian Pork Sorpotel:
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#flavoursbyAR #pork #vindaloo