Pork Vindaloo
A potent potion of vinegar and spices! Portuguese Traditional Goa's Strongest Sour Curry
Description
A traditional Goan dish simmering pork with massive red chilies, vinegar, and garlic, characterized by intense acidity and heat.
Restaurants serving Pork Vindaloo
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork
- Vinegar
- Onion
- Garlic
- Ginger
- Red chili
- Cumin
- Coriander
- Cinnamon
- Cloves
- Black pepper
- Turmeric
- Salt
- Sugar
- Oil
Instructions
- Cube pork, marinate overnight in a paste of red chili, cumin, coriander, cinnamon, cloves, black pepper, garlic, ginger, and massive vinegar.
- Heat oil, fry onions until caramelized, toss in marinated pork with its sauce.
- Add a little water, salt, and sugar; simmer slowly until meat is tender and the sauce turns deep red-black with oil separating.
Learn more Spice, substitutes, tips
Key spices
Sharp vinegar acidity and fiery red chili heat
Substitutes at Japanese supermarkets
Mutton or Beef (originally pork but can substitute with other meats)
Pairing
Basmati rice、Cold beer
Trivia
[Hardcore] Name derived from Portuguese 'Vinh d'Alhos' (wine and garlic). Originally a preserved food, it met Indian spices and evolved into one of the world's punchiest curries.
Eating tips & etiquette
[Unique Eating] Since it's highly stimulating, eat with slightly sweet Basmati rice, enjoying the fusion of vinegar sharpness and meat fat sweetness!
Allergen
Pork