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Pork Vindaloo

Goa is a former Portugeuse province.  Their overseas territory of Portugeuse India existed for about 450 years until it was annexed by India.  This dish is a version of the famous, fiery Goan stews unique to Christians of that area.  Made with onions and ripe tomatoes, and soured with vinegar,, the sauce has a mildly sweet and sour taste.  Many types of meat can be used but the pork shoulder is perfect as the long cooking time will not dry out the meat.  Traditionally vindaloo is spiced so as to make it quite hot as in this one.  Don't miss out because of the heat simply back off of the amount of chiles and pepper used.  This recipe, with a few minor modifications, comes from Indian Home Cooking by Suvir Saran and Stephanie Lyness.

The Spice Paste  
1 heaping teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon crushed red chiles
1 teaspoon ground cinnamon
2 teaspoons black pepper
teaspoon turmeric
6 cloves garlic, peeled and minced
2" piece fresh ginger, peeled and minced
3 tablespoons white vinegar
large lemon, juiced
teaspoon table salt
For the Sauce  
1 15 ounce can diced tomatoes, drained
3 medium yellow onions, chopped
2 tablespoons Canola oil
8 whole cloves
1 teaspoon table salt
cup water
6 whole green cardamom pods
2-3 pounds pork shoulder (commonly called Boston butt), trimmed and cut into 1" cubes

Heat oven to 325o

Combine the spice paste ingredients into a bowl large enough for this and the pieces of pork and mix to combine.  Add the pork pieces, very slightly oiled, and toss so that the seasoning clings to the pork.  Cover and allow to marinate in the fridge 2-4 hours.

Heat the oil in a large, heavy bottom pan to medium high.  Sear the pork pieces well then add the onions, tomato, cloves, cardamom pods, water and salt.  The braising liquid shoud not completely cover the pork.  Bring to a boil, cover the pan and place in the oven to finish cooking.  After about an hour check the pork for tenderness.  The pork should juicy and very, very  tender.  Return to oven if pork is not done.  Adjust the salt for your preference and serve over Basmati rice.




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