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: 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.
Baked Sweet Potato Fries
So to ease back into the flow of things, this will be a quick post. The recipe also is a quick one, super simple to make. Infact, you can barely even call it a recipe, but the results are so very good, I will go ahead and post it here to share with you. If you haven’t tried out sweet potato fries yet, trust me, you really should. Even my beloved husband, who doesn’t care much for the sweet potato (he calls it a sweet mush / baby food), loved it and actually requests for these fries every once in a while.
There are a couple of things to keep in mind here. You could peel the potatoes, but I leave the skin on. Just give it a good wash and scrub and you are good to go. Also, size of the fries will make a difference. The thicker you cut it, the longer it will take to cook. The thicker sized fries will still be soft and fluffy. If you are like me and love a little crunch in your life, cut the fries thin. It cooks quicker and caramelises a little and is super delicious, not to mention perfectly crunchy.
This fries are a much more healthy version that the regular potato fries and are great either as a snack or as a side to a big roast dinner or holiday meal too.
Sweet Potato Fries
1 large sweet potato, washed
Salt, to taste
Freshly crushed black pepper, to taste
A drizzle of olive oil (about 1 tbsp)
Preheat the oven to 200°C.
Cut the sweet potato into fries.
Drizzle a little olive oil on a baking tray.
Place the sweet potato, salt and pepper on the tray and toss to make sure everything is well coated. You can add a little more olive oil if needed.
Arrange the potato pieces in a single layer.
Bake for 15-20 minutes, turning the pieces once at the halfway mark.
Keep an eye on your oven from time to time. It may not need as long in your oven. Also this time will depend on the size of the pieces. So keep an eye on it the first time you make this.
When it is done to your liking, take it out of the oven.
Serve hot and enjoy!
Easy Roast Chicken
I recently picked up a whole bird from the supermarket. I usually pick up an RSPCA approved product. My take on a roast chicken is usually a very simple, yet flavorful marinade. Of course, you can serve this chicken up at a regular weekend meal or even at a more prominent family get together or party, by putting up some clever sides. I will share some ideas for sides over time. For today, we’ll stick with the roast chicken. So if you’ve never made a roast chicken at home before, this is a good recipe to start with. Chances are you’ll already have all the ingredients in your pantry. I’m sharing this recipe with you today so that you have a little time to try this out before Easter and then maybe, serve it up for Easter as well.
When roasting a chicken, the cooking time will vary based on the sized of the bird. After doing a little reading up, a common rule of thumb for cooking time is 45 minutes per kilo of chicken + 20 minutes. I use this as a guide and this is something you should keep in mind if you’ve never roasted a chicken before. How do you work out cooking time required for a good chicken roast?
Roast Chicken
1 chicken, whole, skin on (I used a smaller sized one about 1.2kilos )
Salt, to taste
Crushed black pepper, to taste
Juice of half a lemon
1 1/2 tsp Ginger garlic paste
1 – 1 1/2 tbsp Olive oil
Wash and pat the chicken dry using paper towels.
Spread all the marinade ingredients on the chicken as well as in the cavity and rub it in well, almost like a massage. Leave to rest for about an hour.
Heat the oven to 200°C.
This time around, I placed the chicken on the rack in the roasting tray. I think it works well. This way the chicken isn’t cooking in the liquids. The skin turns out crisper.
Place the chicken in the hot oven. After about 10 minutes, lower the oven temperature to 180°C. Bake for required time till the chicken is cooked. Halfway through the cooking process, I baste the chicken with the some olive oil.
(If some of the marinade has dripped onto the roasting tray and seems like its burning, carefully add a splash of water to the tray, just a tiny bit to keep it from burning. I had to do this a couple of times.)
Please note the cooking time instructions above. To check if the chicken is cooked well, insert a sharp knife in the joint where the leg joins the body. If the juices run clear, the chicken is cooked. If it is still pink, the chicken needs to cook more.
When the chicken is cooked, cover with foil and let it rest for about 10 minutes.
Serve up with your favorite sides.
Enjoy!!!
What are some of your favorite sides? I’d love to hear from you.