East Indian Recipe for Pork Vindaloo is Red, Hot, and Spicy with few ingredients. Pork Vindaloo holds a prominent place on every East Indian Dining Table along with other East Indian recipes.
This traditional recipe is generally prepared during weddings and other festive occasions by the East Indian Christian Community.
What is Pork Vindaloo?
The Pork Vindaloo recipe was inherited from Portuguese traders during the 15th century. Vindaloo is a Pork dish cooked in vinegar, chillies, and garlic. The Portuguese used wine to preserve the meat during their long journeys. Portuguese also called this dish Vinha d’Alhos which means meat cooked with Wine (Vinha) & Garlic (Alhos).
Pork Vindaloo was later, adopted by the Indians. To suit their taste the Indians replaced the wine with palm/toddy vinegar. There are different versions of the Pork Vindaloo, each community prepared it according to their taste and culture but has the basic ingredients like garlic, chillies, and vinegar.
The Pork Vindaloo Recipe prepared by the East Indians differs from the Goan and Mangalorean recipes. The recipe has lots of garlic, Kashmiri red chilllies, and vinegar.
Palm vinegar is the basis of East Indian Cuisine and we generally use it in most East Indian recipes. Besides giving a tangy flavour to the dish, vinegar also acts as a preservative.
Kashmir chillies give any Indian curry, especially the vindaloo curry a fiery red and vibrant colour. Though Kashmir chillies impart a lovely red colour to the vindaloo masala they are low on the spice level. You could also use other chillies like Madras and Bedgi along with the Kashmiri chillies.
To know a little more about the origin of Vindaloo please visit https://en.wikipedia.org/wiki/Vindaloo
Also Read : East Indian Pork Sorpotel
Pork Vindaloo Masala
Every family has its own unique recipe for the Vindaloo Masala. The Pork Vindaloo Recipe that I am sharing in today’s post is my family recipe passed down from generations. This Pork Vindaloo East Indian recipe is my mum’s family recipe and has been around for decades.
My grandma also cooked this Pork Vindaloo in the same way during weddings and other occasions. She would prepare this in a big mud vessel called ‘Tizaal’ and preserve it for days. My mum followed the same recipe which was well appreciated by family and friends.
The chillies, and vinegar in this recipe are slightly adjusted to suit our taste. You may also feel free to adjust them as per your taste.
This vindaloo recipe turns out to be vibrant red, hot and delicious. Blend these Pork Vindaloo Masala ingredients to a smooth paste with vinegar :
- 15 Kashmir chillies
- 6 -7 Madras chillies optional*
- 2 pods garlic roughly peeled
- 1″ piece ginger roughly chopped optional*
- 1 tsp cumin seeds or jeera
Though an East Indian Vindaloo Masala does not have any whole spices, you may feel free to add a few peppercorns, cloves, and cinnamon sticks.
How to make Pork Vindaloo in three simple steps
Step I
- Marinate the Pork : Firstly, wash the pork meat thoroughly. Apply salt and let it marinate for 2 – 3 hours, preferably in the refrigerator. Then wash the meat once again and let it drain well.
Step II
- Marinate Pork Ingredients : Grind the vindaloo masala ingredients, chillies, garlic and cumin into a smooth paste with vinegar. Then apply these blended ingredients to the pork meat along with turmeric powder. Thereafter, leave the pork to marinate once again in the refrigerator for another 3 -4 hours or preferably overnight.
Step III
- How to cook Pork Vindaloo : Finally, it’s time to cook the pork vindaloo. Bring the marinated meat to room temperature and cook covered on low to medium flame till done. The cooking time would vary between 1 hour to 1.30 minutes, depending on the quality of the meat.
- Generally, at home, since we make this Pork Vindaloo curry in small quantities and prefer less vinegar hence we add some warm water while cooking the meat. Adding water is optional, but this is how we cook the meat. Lastly, adjust the salt and vinegar to suit your taste.
Delicious East Indian Recipe for Pork Vindaloo is finally done. You can enjoy it with East Indian Fugias or also some crusty bread or pao.
Serving Suggestions
Serve East Indian Pork Vindaloo with Fugias and Wedding Rice as accompaniment on festive occasions. You may also like to serve East Indian Mutton Stew along with Pork Vindaloo.
Other East Indian Recipes for you to try:
Printable Recipe Card
Recipe for East Indian Pork Vindaloo
Ingredients
- 1 kg Pork cut into big pieces
- ¾ cup Vinegar
- ½ tsp Turmeric powder
- Salt to taste
for the Vindaloo Masala
- 15 Kashmiri chillies
- 5 -6 Madras chillies/Bedki chillies or kashmiri chilllies
- 2 pods Garlic (20 flakes) roughly peeled
- 1" piece Ginger roughly chopped (optional)
- 1 tbsp Cumin seeds/Jeers
Instructions
How to make Pork Vindaloo
- Apply salt to the pork meat and marinate for 2 – 3 hours. After 3 hours wash the meat and drain well.
- Grind the ingredients for the vindaloo masala with vinegar into a fine paste. Apply this masala to the meat. Add salt and turmeric and marinate again for 3 – 4 hours or overnight.
- Cover and cook on low to medium flame till done. Add 3/4 cup of warm water to speed up cooking, if required. Stir at intervals for even cooking and to avoid burning.
- Once done check for salt and vinegar. Adjust vinegar to suit your taste.
Notes
- You can adjust the chilles to suit your taste. The quantity of chillies indicated is perfect for a slightly spicy red gravy.
- Madras chillies are optional. You can avoid it but increase the Kashmir chillies.
- Roughly peel the garlic.
- Add vinegar according to suit your taste. Check the vinegar before adding
- You can also grind a few whole spices for the vindaloo masala.
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Nice recipe. Will try soon