Favourite Family Recipe finalist Christelle Vaz shows Joe Fortes executive chef Wayne Sych how to make the traditional Goan dish and explains why it’s not too spicy despite the number of chili peppers in the recipe.
Pork Vindaloo Main Ingredient:
- 1 Kg Pork chops
- 2 Big Onions
- Salt as per taste
Pork Vindaloo paste/masala Ingredients:
- 15 Kashmiri chilies (red and dried), deseeded
- 4 – 6 Garlic flakes,
- 1″ piece of ginger
- 2 Teaspoons of cumin seeds
- 2 Tablespoons of turmeric powder
- 1″ piece of cinnamon
- 3 – 6 peppercorns
- 3 – 6 cloves
- A tablespoon of sugar
- Vinegar preferably malt if you don’t have goan (palm or cashew vinegar)
In a mixing bowl add your fine chops of pork along with some salt this should help dry the pieces.
Grind the chilies with the rest of the dry spices along with some vinegar not too much into it and a little bit of water too.
Once you have your paste/masala ready you can add it to the pork chops and mix it up well.
Make sure all the pieces of meat are evenly mixed with the paste/masala.
Add a little vinegar to the meat, mix it up, and leave it to marinate overnight in the fridge.
When ready to cook, chop and blend large onions and then add to the pork. Add the blended onions, here it gets its specific colour because we used the same blender that was used for the vindaloo paste/masala.
Heat a large cooking pot with cooking oil and add the paste, gradually adding the marinated pork chops. Refrain from adding water at this time.
Now add a few peppercorns, a little cinnamon, and a few cloves to the dish when frying the meat and you can render the fat as well at this time.
After a little while of frying, gradually add some water and let it cook on a slow flame. Add a tablespoon of sugar to balance the flavours.
Let the vindaloo simmer on a low flame as the meat soaks in the masala and it gets cooked. Alternatively, you can braise it in the oven for around two hours.
Serve with steamed rice and roasted potatoes.
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