Pork vindaloo is a traditional Goan-Portuguese dish which is flavored with garlic, vinegar and chilli – loads of it! It’s both spicy and tangy at the same time and is sure to leave your taste-buds tingling for more.
I made this dish as a main course entry for the Drum Magazine Food Ambassador competition where 11 contestants with the best dishes will battle it out for the title. This would be a dream come true for me so please vote for me, voting is free and you can vote as many times as you like, you can vote here
This dish is so easy to make and absolutely divine, my husband and I actually fought over who’d get the last helping. I won!
As promised here is the recipe.
Spicy Pork Vindaloo
1 kg pork tenderloin
2 tablespoons ginger and garlic paste
1 onion, finely chopped
2 teaspoons ground coriander
2 teaspoons red chilli flakes
2 teaspoons tumeric powder
2 teaspoons cumin powder
1 tablespoon freshly ground black pepper
2 teaspoons apple cider vinegar
2 teaspoons vegetable oil
2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 tablespoon brown sugar
1 tablespoon masala/curry powder
2 teaspoons tamarind paste
600 ml freshly boiled water
Salt to tasteMethod:
1. Place coriander, cumin, ground black pepper, red chilli flakes, tumeric, ginger and garlic paste, oil and vinegar in a bowl and mix together to form a paste.
2. Chop the pork loin into 3 cm cubes and fry in a pan with oil until golden. Add the paste to the meat and stir through until the meat is well coated with the spices.
3. Add the onion, curry powder, tamarind and sugar to the pan and fry together for 10-15 minutes on medium heat until the meat has darkened. Add the boiling water, cloves, cinnamon and salt. Simmer with the lid closed for 30 minutes. Serve with rice, roti or naan bread.