A good Pork Vindaloo is a must-have at any gathering, party or special occasion in most Goan households. Today, I’m sharing a much loved recipe in our family – my father’s Pork Vindaloo. It is such a simple recipe, but results in such a spectacular curry. You are going to enjoy this one. It is perfect to serve around the Holiday season, because this can be made a day or two in advance. In fact, the flavors are even better if it is served a day after it is made. I hope you enjoy this recipe as much as we do.

Goan Pork Vindaloo

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

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!

Goan Pork Vindaloo

Course: MainCuisine: Goan, IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Goan 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.

Trisha Vaz

This post was posted in Goan Recipes, Mains, Pork, Recipes

Hello everyone and welcome back. A few days ago, I whipped up another batch of Potato Chops. This is my favorite way to enjoy Savory Mince. For those of you who have never eaten a Potato Chop before, it is a handled, single serve version of Shepherd’s Pie. Ofcourse, this recipe is a tad spicier than the original one, because of the use of Goan spices. As always, you can adjust the spice level to your liking.

If you haven’t had potato chops before, you really should. These little beauties are served up in lots of Goan homes, not just in Goa, but around the world. They are a must at any party or family gathering, in my house at least. I have posted this recipe before, but that was years ago. The recipe is still the same one. I’ve just got some new pictures and I’ve made a little video to show you how I make these potato chops. They are pretty simple to make, but if you’re a visual learner like me, the video will help make the process simpler. So go on over and have a look. Let me know if you have any questions at all. The step by step recipe is just below.

Potato Chops

1/2 a recipe of Beef Mince (Beef mince video recipe here – https://youtu.be/RhSfsw2EC1U ) (You can substitute mutton mince, if you don’t eat beef)
4-5 medium potatoes, boiled, peeled and mashed
Salt to taste
1/4 tsp cumin powder
A pinch of turmeric powder (optional)
1 tbsp fresh coriander leaves, chopped
1 egg
Bread crumbs / Panko bread crumbs
Vegetable oil, for frying

Make half a portion of beef mince and keep aside. This should come down to room temperature before you proceed with this recipe.

Boil the potatoes only when you are ready to make the chops you need to work when the potatoes are still warm. Cold potatoes make handling difficult.

Peel and mash the potatoes well. Make sure there are no lumps. Add salt to taste, cumin powder, turmeric powder and coriander leaves and using your hands mix well to ensure all the spices and herbs are evenly distributed. Feel free to adjust the quantities of the spices and herbs used to suit your taste.

Take a portion of the mashed potato, the size of a tennis ball, roll into a ball and flatten to form a thick disc on the palm of your hand. Place a spoon of the mince in the center and bring the sides of the potato disc up and over the filling to cover it well. Make sure that no mince is sticking out. If you feel the need to add more potato to it, feel free to do so. The mashed potato merges well. Shape it to form a patty and keep aside. Continue till you’ve used up all the mashed potato.

Crack an egg in a shallow bowl, wide enough to fit the chops. Beat well to incorporate the white and the yolk.

Pour some bread crumbs onto a plate and keep it ready. I have a little assembly line going for this, starting with the chops at one end, followed by the bowl with the beaten egg, the bread crumbs and a plate lined with some absorbent kitchen paper at the other end.

Heat some oil in a pan.

Briefly dip a chop in the egg and turn over, making sure it coats the chop well.

Dredge it through the bread crumbs making sure the potato chop is well coated. This is what will give it a good crunch.

Carefully place in the pan with the heated oil and shallow fry till it takes on a nice golden brown color. Turn and let the other side fry as well till it gets golden brown.

Carefully take it off the pan and repeat till you’ve used up the rest of the potato mix.

NOTE: You don’t need to fry these one at a time, place as many as your pan can accommodate, making sure theres a little space between them to help you turn these over.

Here’s what it looks like on the inside –

These potato chops are best served hot with some tomato sauce. Any leftovers refrigerate and reheat well.

Enjoy!!!

Trisha Vaz

This post was posted in Beef, Goan Recipes, Mains, Recipes, Sides, Snacks, Starters / Appetizers