Vindaloo
A spicy, vinegary pork stew that grew out of the “carne de vinha d’alhos” of the Portuguese who came to Goa. The Goans added chillies and spices.
Ingredients
- 1 kg diced pork shoulder
- 10 dried red chillies
- 1 teaspoon of cumin, 1 of black peppercorns and 4 cloves
- 1 piece of cinnamon
- 1 teaspoon of turmeric
- 8 garlic cloves and 1 piece of ginger
- 100 ml wine vinegar
- 2 onions
- Oil, sugar and salt
How to make it at home
- Toast the whole spices and chillies, and blend them with the garlic, ginger, turmeric and vinegar into a paste.
- Marinate the pork with the paste and salt for at least 4 hours (ideally overnight).
- Soften the onion in oil until golden.
- Add the meat with the marinade, fry and cover with a little water.
- Cook covered over a low heat for 1½ hours, until tender. Adjust with a pinch of sugar.
The trick: It’s even better the next day, as in Goan homes.