Pork Vindaloo

Pork Vindaloo

“Vindaloo is derived from the Portuguese word “Vinha de Alhos” in which “Vinho” means vinegar and “Alhos” means garlic. It was originally a Portuguese preserve made with vinegar and garlic. However, after the Portuguese introduced it to India in the 15^th century, it was completely revamped with spices. Over the years the dish has evolved and has become one of the spiciest and the most popular dishes all over the world. Vindaloo is a tongue-searing curry and can be prepared with pork, meat, chicken and even certain vegetables.”

Ingredients

2 kgs Pork, cut into large chunks (about 3 inches each)

25 Kashmir dry red chilies (de-seeded)

4 large pods garlic

1 tbsp turmeric powder

3 tbsp cumin seeds

1 cup white vinegar

salt to taste

Directions

Apply turmeric and some salt and keep it overnight in the refrigerator. Next day, wash the pork pieces and wipe dry with a clean kitchen towel. Soak red chilies in some warm water. When the chilies have hydrated, grind them in a blender along with garlic, turmeric and cumin seed to a fine paste, using vinegar. Apply the ground masala paste to the pork and marinate for 8 hours in the refrigerator. Next day cook the pork with masala in a deep dish on a slow fire till pork is tender. Check seasoning and add some more salt and vinegar if required.