Goan Pork Vindaloo
Course: MainCuisine: Goan, IndianDifficulty: Medium8
servings20
minutes1
hourGoan Pork Vindaloo is a vibrant, flavorful pork curry that is spicy, tangy and so moorish, it will have you coming back for more.
Ingredients
1 kilo boneless pork (pick a slightly fatty cut)
1-2 tbsp oil
1 – 1 1/2 onion, finely chopped
Salt, to taste
Vinegar, to taste
1 tsp sugar
- For the masala –
12 Kashmiri chillies, deseeded
6 black peppercorns
5 cloves
3 green cardamom pods
2″ cinnamon
6-8 large garlic cloves
1 1/2 inch ginger
Vinegar, to grind to a paste
Directions
- Cut the pork into chunks and set aside.
- Grind all the ingredients for the masala to a fine paste using vinegar. (Ideally Goan vinegar is used. If you don’t have access to it, malt vinegar or red wine vinegar will work well too.)
- Heat some oil in a large pan. Saute the onions till they have softened and start caramelizing.
- Add the masala and fry off well for a couple of minutes.
- Add the pieces of pork and salt, to taste. Stir well to coat all the pieces with the masala and let the meat fry off for a few minutes.
- Add enough water for the pork to cook through and achieve the consistency you want. I used about 2 cups of water. (You can add more water, if required, later on, when the meat is cooking.)
- Cover and cook till the meat is tender.
- Check for seasoning and adjust as required.
- Add 1 tsp sugar to balance out all the flavors.
- Serve hot. This Pork Vindaloo goes very well with some steamed rice, a Peas Pulao, some bread or sannas too.
Enjoy!
Recipe Video
Notes
- Remember to use a slightly fatty cut of pork. It adds a lot more flavour.
- Cooking time will depend on the cut of pork being used and the size of the pieces that you’ve cut.
- While this pork vindaloo can be served straightaway, it is best cooked a day or two before you need to serve it. It helps the flavors develop and mature. Store refrigerated. If you’re making it a couple of days in advance, on the day after cooking it, bring to room temperature and heat thoroughly and let it simmer for a couple of minutes. Cool down completely and store refrigerated.
Chorize Pulao – Goan Sausage Pulao
Goan Sausage Pulao
Course: MainDifficulty: Easy2
servings10
minutes18
minutesAn easy, one-pot meal that’s packed full of flavour thanks to the delicious Goan Chorizo
Ingredients
2/3 cup Basmati rice
1 tbsp oil
2 green cardamom pods
2″ cinnamon
8 black peppercorns
5 cloves
1/2 onion, chopped
1 chilly, finely chopped (or to taste)
1/3 tsp turmeric powder
1 large link of Goa sausages
1/2 tomato, chopped
1/4 cup green peas
Salt, to taste
Directions
- Wash the rice in some water and drain. Repeat this 3-4 times. Then soak the rice in water for 30 minutes. The water level should be an inch above the level of rice. After 30 minutes, drain the rice, rinse through with some fresh water and drain. Your rice is now ready to be cooked.
- Heat the oil in a vessel on a medium heat. Add the whole spices (cardamom, cinnamon, peppercorns and cloves) to the oil and saute for about 30 seconds.
- When the spices are nice and fragrant, add the onion and chilly. Saute till the onions have softened and turn translucent.
- Add the turmeric powder and stir well.
- Add the sausage and stir fry for a couple of minutes.
- Add the tomato and cook till the tomato has softened.
- Now add the rice and gently stir through, using either a wooden or silicon spoon, to prevent the grains from breaking.
- One the rice has fried off a little for about a minute, and is coated well with all the spices add the green peas and 1 1/3 cup of room temperature water. (The ratio of rice to water should be 1:2)
- Add salt to taste. (Remember the sausage also has some amount of salt in it.)
Stir well. - Cover and cook on medium heat till all the water has been absorbed by the rice.
- Take off the heat and keep it covered. Let it rest for a couple minutes.
After a couple of minutes, fluff up the pulao gently with a fork.
Serve hot.
Recipe Video
Goan Sausage Chilly Fry – No added oil recipe
Goan Sausage Chilly Fry – No added oil recipe
Course: MainsCuisine: GoanDifficulty: Easy4
servings15
minutes20
minutesTender chunks of Goan sausage made in this style are irresistable. With a fusion of Goan and Portuguese elements, this chilly fry is the perfect balance of spicy and tart and is absolutely delicious.
Ingredients
60 beads of Goa sausages (take the meat out of the casing)
6-8 curry leaves
3 large, mild chillies, chopped into large pieces
1/2″ ginger, chopped into a couple of large pieces
1 and a 1/2 large or 2 medium onions, chopped
2 potatoes, cubed
1 tomato, chopped
Salt, to taste
Vinegar, to taste
Directions
- In a large pot, place the sausage meat, curry leaves, chillies, ginger, onions, potatoes, tomatoes and add 1 abd a 1/2 cup of water. Stir well. Cover the pot and bring to a boil on high heat.
- Once it comes to a boil, lower the heat to medium and cook till the potatoes and meat has cooked through and the liquid in the pot has mostly dried up.
- Taste and add salt and vinegar, as required.
Serve hot!
Recipe Video
Notes
- You can adjust the consistency to suit your liking. If you want the chilly fry completely dry, once the meat and potatoes have cooked through, cook it uncovered till the liquid dries up. If you’d like more of a gravy, add a little more water or take it off the heat as soon as the meat and potatoes have cooked.
SRC 2018 Reunion – Sweet Chili Pork
Early last month, Sarah of Fantastical Sharing of Recipes, who happens to be our SRC boss lady 😉 called out to all the club members and announced an SRC reunion event. Of course, I signed up for it and for this event, I was assigned Micha’s blog, Cooking Mimi. Micha’s blog is packed with great recipes. I had an absolute blast going through her blog and picking a recipe for today. After a lot of looking around I narrowed my choices down to this Hawaiian Pork, Potstickers (she even makes her own potsticker wrappers), Quick and Crispy Pork Cutlets and her Sweet Chili Pork. Have you spotted the trend here? I somehow happened to be zeroing in on Pork recipes. So this much was clear, I knew I was making Pork. When I saw her recipe for Sweet Chili Pork my mind was made up. This is what I was going to make.
Before we move on to the recipe, let’s talk about this Sweet Chili Pork, shall we? This dish has it all with juicy little pieces of pork tossed in a sweet sauce with mild heat from the Sweet Chili sauce and the crunch of the onion and capsicum just rounds it off beautifully. I could not believe how easy this recipe was. I wanted to try it just to see if a recipe this minimal would hit the spot. And hit the spot it did. I am so glad I tried this out. My husband is not a fussy eater but he is my biggest critic and helps me work on recipes and tweak them. He was floored by this recipe. And I agree with him 100%. This recipe is very similar to the kind of takeaway meals we got back in Bombay, albeit not with pork, but with chicken. Thank you Micha, for an absolute stunner.
I only made a couple of minor additions to the original recipe. I added some finely chopped ginger and garlic and some pieces of capsicum (green peppers) to the recipe. We served this up with some fried rice, but this would work very well with some noodles too.
Don’t forget to see what the others have whipped up for our 2018 reunion –
SRC 2018 Reunion – Sweet Chili Pork
Course: MainsCuisine: American – ChineseDifficulty: Medium4
servings10
minutes20
minutesJuicy little pieces of pork tossed in a sweet sauce with mild heat from the Sweet Chili sauce and the crunch of the onion and capsicum.
Ingredients
1/4 kg boneless pork
1 egg
1/3 cup flour
1/4 cup cornstarch
1/2 cup + 1 tbsp vegetable oil
1 large onion, cut into cubes
1 /2 green capsicum, cut into cubes (similar in size to the onion cubes)
3 cloves garlic, finely chopped
1/2″ ginger, finely chopped
1/2 cup sweet chilli sauce
Salt, to taste
1 tbsp lime juice
Directions
- Heat 1/2 cup of oil in a skillet over moderate heat.
- Crack the egg into a small bowl, whisk it and set it aside.
- In another bowl, mix the flour and cornstarch.
- Cut the pork into bite sized pieces.
- Toss the pieces in a little salt and lime juice. Toss the pork pieces in the flour mix. Then dip them in the egg and in the flour mix again .
- Fry the pieces of pork in batches for about 3-4 minutes a side or until golden brown and crispy. Drain and set aside.
- Heat 1 tbsp of oil in another pan.
- When the oil is hot, add the onion and capsicum and stir fry till the pieces have just started to soften. I like mine a little crunchy. Cook it to your desired level of doneness.
- Add the finely chopped ginger and garlic and stir it around.
- Add the sweet chilly sauce and the fried pork pieces. Stir to coat everything in the sweet chili sauce. At this point, if you want a little more sauce in the dish, add some more. Toss well.
Serve hot.
Enjoy!!!
Chinese Sticky Pork Belly
I usually make my favourite pork curry and we enjoy it. Apart from that, I’ve only ever made these pan-fried pork chops and thats how long my pork recipe repertoire is. Now that’s just wrong and needed to be fixed. You will see a few more pork recipes coming up. When I was on the lookout for some interesting ways to cook pork, I came across this recipe. I have heard so much about how good pork belly is and also how good a sticky Asian glaze can be, so obviously the two together had to be even better, right? I was so right. The original recipe calls for the pork to be cooked for 2 whole hours. While I’ve done this before when I didn’t have access to my pressure cooker, I knew I wasn’t going to slow cook it this time. I used my pressure cooker and in about 15-20 minutes achieved the same lovely tenderness. If you haven’t tried using a pressure cooker before, you should. Maybe borrow it from a friend and see if it works for you. I use mine all the time. I use it to cook meat, boil dry beans (instead of buying canned ones), boiling potato and beetroot and so much more. I cannot imagine life without my pressure cooker. Oh wait, I did have to wait for a whole year before I got mine from back home and it wasn’t fun. It just cuts down cooking time drastically and you save on gas/energy by cutting down on cooking time. That’s a win-win in my book. I hope to share more pressure cooker recipes with you in future.
Back to the pork belly. There’s beautiful flavour in the meat and the glaze is just a wonderful bonus. One thing I should mention is be very careful when the meat is in the pan, there is a lot of serious popping that goes on and you don’t want to burn yourself. Frying the pork adds some lovely crunchy bits to the pork. So you end up with tender, succulent meat, crunchy bits and a sticky glaze. Yum!!! I served this pork up with a bowl of warm noodles and some stir fried Asian greens.
Chinese Sticky Pork Belly
Adapted from: Kitchen Sanctuary
Pan fried Pork Chops
The other day, I was in the supermarket doing my usual grocery run and I saw these gorgeous packets of pork scotch fillets that were on special. (When things are on special, you want to make sure you have some time before the ‘Use By Date’ printed). These were well within the time frame and looked good. So I picked up a packet since I hadn’t figured out what we were going to have for dinner that day.
The recipe isn’t even a recipe per say, just a marinade and then you cook the meat to your liking. But the sheer simplicity that results in something this delicious made me want to share it with you. Once you apply the marinade, you should try and give it atleast half an hour to an hour to let the flavors do their magic. If you don’t have that kind of time, you could still make this and have a delicious dinner, but letting the meat sit in the marinade makes it so much better.
Serve it up with some fresh salad and your favorite side and you’ve got yourself a fantastic meal.
Pan Fried Pork Chops
Pack of 3-4 pork scotch fillets
Salt, to taste
Lime juice, to taste
1 tsp. ginger paste
1 tsp. garlic paste
Freshly crushed black pepper, to taste
1 tsp. oil
Place the pork chops in a large shallow dish or plate.
Sprinkle the salt, lime juice, ginger and garlic paste and the crushed pepper. Rub the marinade into the meat.
Let the meat sit in the marinade for half an hour to an hour.
Heat the oil in a pan. Place the pork fillets in the pan. Cook to your liking,
I cook it for about 4 minutes on each side.
Take it off the pan and let it rest for a couple of minutes.
Serve up and enjoy!
Spicy Goa Sausage Chilly Fry
I hope you enjoy it as much as we do 🙂
Spicy Goa Sausage Chilly Fry
1/3 packet Goa sausages, taken out of casing and chopped
1/2 tbsp. oil
2 onions, chopped
1/2″ ginger
4 curry leaves
2 green chillies, chopped in to 3-4 pieces
1 tomato, chopped
1 large or 2 small potatoes, cubed
Heat the oil in a pan. Add the onion, curry leaves and chillies and sauté till the onions have softened. Add the finger and sauté till the onions have browned.
Add the tomatoes and continue cooking till they have softened.
Add the sausage meat and let it fry a little and release its flavors. Once the aroma has released, tip in the potatoes. Stir fry for a couple of minutes.
Add a splash of water, not too much, cover and cook till the potatoes are done.
Serve hot with bread.
This recipe is linked to –
Whats on the Menu Wednesday
Delicious Dishes
Recipes I Can’t Wait to Try