Goan Pork Vindaloo

In Spicy Main Dishes by Dave DeWittLeave a Comment

Created by Goan chef Francisco Marques, this is La Porte’s take on the classic, hot curry that is called “vindaloo,” a name that is derived from the Portuguese dish Carne de Vinha d’ Alhos, a combination of meat (usually lamb) with wine and garlic. Of course, Indian curry spices have transformed the original recipe. I’ve eaten many, many variations on vindaloo, but this one is my favorite. Serve with any rice dish. Note: This recipe requires advance preparation.

goan pork vindaloo
Goan Pork Vindaloo
Print Recipe
Heat Scale: Hot
Servings
4 servings
Servings
4 servings
goan pork vindaloo
Goan Pork Vindaloo
Print Recipe
Heat Scale: Hot
Servings
4 servings
Servings
4 servings
Instructions
  1. In a bowl, combine all the spice paste ingredients and set aside for at least 1 hour. Grind the ingredients in a blender to a fine paste.
  2. Combine the turmeric and the chile powder and rub onto the pork with your fingers. Set aside for 2 hours or preferably overnight.
  3. Heat the bacon and the vegetable oil in a large pan and add the bay leaves and onion. Fry until the onion is a light golden brown. Add the Spice Paste and fry for 3 to 4 minutes, stirring well, then add the pork and the tomato paste and a little water to prevent sticking.
  4. Cook uncovered over medium heat for about 25 minutes. Add the cocktail onions and salt to taste and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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