In India, not many people are used to eating pork or beef but if you grow up in Shillong, it's tough to ignore it. One of the most popular dishes in Shillong is 'Jadoh' - a pork and rice dish found in every corner of the street.
Few months back, my friend Madhu opened a group in Facebook called 'Pork-Lover' and asked me if I could cook something special for the group. Well, why not! what are friends for 🙂 I have always enjoyed this red meat and decided to try Pork Vindaloo.
Vindaloo is originally derived from the Portuguese dish "Carne de Vinha d' Alhos" which is made with pork, wine and garlic. The dish was modified by addition of vinegar instead of wine and lots of kashmir chilies, which gives a rich color to the dish without making it too hot!
I have always wanted to try this recipe at home but my only concern was to convince Arvind. He is not a fan of red meat and specially, when it's in a curry. He prefers grilled red meat along with mashed potatoes. Having said that, he is one of those people who don't mind trying out any recipe, which makes me a very happy food blogger 😉
When it comes to a dish like Vindaloo, you need a lot of patience. Letting the meat marinate overnight is a must and then once it's cooked, you need to let it rest for another night. Trust me it will be worth the wait! Also, it's a slow cooking process and that's how all the spices combine to make the dish flavorful with the soft and juicy meat.
I used boneless meat and if you don't eat pork, you can try it with chicken too. Cooking time will differ depending on the meat you are using. Also, some people may prefer to boil the meat in advance, which will also reduce the entire cooking time.
We enjoyed it with cumin rice and a simple salad. This simple salad goes perfect with this spicy curry and back at home, it was a tradition to make this salad every time we ate any meat curry.
The salad is made from cucumber and tomato, cut into bite size pieces, dressed with salt, pepper, lemon juice and fresh cilantro. Simple and quick!
Please feel free to add yourself in the group if you are a pork lover. It will make my friend and me very happy 🙂
Pork Vindaloo
Ingredients
- 1 lb pork (cut into bite size pieces)
- 1 large onion (thinly sliced)
- 1 medium tomato
- 1 cup red wine (I used zinfandel)
- salt
- oil
- cilantro (for garnish)
- 1 inch cinnamon stick
For the vindaloo paste :
- 6 to 8 kashmir chilies
- 1 inch ginger (grated)
- 6 garlic cloves (finely grated)
- 2 tbs cumin seeds
- 6 to 8 whole peppers
- 1 teaspoon cardamom seeds
- 2 tbs coriander seeds
- juice of one lemon
- salt
Instructions
- In a pan, dry roast kashmir chili, cumin seed, whole pepper, cardamom seeds and coriander seeds separately for about 2 minutes.
- Once done, let them cool and then, grind them to a fine dust.
- Add lemon juice, garlic, ginger and salt to them and mix it properly.
- Rub the spice mix on the pork and let it marinate for 8 hrs minimum or overnight.
- In a deep pan, heat some oil and fry the pork pieces individually. Retain the juice from marination as it will be used later.
- Once fried, keep the pork pieces aside.
- In the same pan, add the cinnamon stick and onion and cook until the onion is translucent.
- Add tomato and cook for another couple of minutes.
- Pour the cooked onion and tomato into a food processor and blend it to a course paste.
- Pour it back to the pan and add the fried pork. Also, add the remaining juice from the marinade.
- Cook for few more minutes and add 1 cup water.
- Cover the pan and let it simmer in low heat for about 30 minutes.
- The water should be reduced and the pork should be almost cooked.
- At this point, add the wine and mix it properly. Then, cover the pan and let it simmer for another 30 to 40 minutes. Keep stirring occasionally.
- Check for salt and add if required.
- Once the pork is boiled and soft, switch off the heat and cover the pan. Let it rest for at-least an hour. If you want the best flavor from the dish, let it rest overnight before you enjoy it!
Notes
Nutrition
Purabi Naha
kankana, I must tast your pork vindaloo one day, since this looks so tasty and rich in colour! I remember tasting pork vindaloo in Goa, the taste still lingers!
Kankana Saxena
Thank you guys for dropping by .. so glad you liked it 🙂
Sandra
I love a great dish made with pork and this sounds delicious!
vianney/sweet life
oh what an amazing dish!! the pics are stunning, glad to find this wonderful recipe
Delishhh
Huge Vindaloo lover just never mad it at home. But i have it lots when i go to my favorite locate restaurant 🙂 Nice post!
SpicieFoodie
We are big Vindaloo lovers in my house, though normally we eat lamb Vindaloo. In fact it is one of my hubby's favorite Indian dish, if not his favorite. He also loves pork so I know he would love your recipe. We went out for Indian a couple of nights ago and he tried Phall for the first time. He's crazy and was able to finish the whole bowl. Vindaloo is about the spiciest I can handle:) Thanks for sharing your yummy recipe and photos.
Tiffany
I am totally going to make this for my meat eating buddies! 😀
Indrani
Pork vindaloo looks perfect,once I made chicken vindaloo..love the spice mix here...I've shared few well-deserved awards with you..pl. collect
Sanjeeta kk
Lovely pictures, Kankana..and would love to try the spice mix with my veggies.
Deepa
My hubby used to love this in his hostel days...And if I show him your gorgeous clicks I'm sure he would request me to make this immediately ;-)Wonderful preparation
Deepa
Hamaree Rasoi
Sandra's Easy Cooking
This is one beautiful and delicious looking curry..very very beautiful, and I would love to dip my warm bread in..:)) Got to make this soon..I don't eat pork that often, but love it from time to time. Thanks for sharing your mouthwatering photos too!!!
Soma
Mmmmmmmm... need to make this with chicken soon! chat pata good.
foodwanderings
Miss Kankana, I remember we talked about making vindaloo. Yours looks so super authentic I just love it! Especially the second tolast photo, looks so familiar so I can sigh in relief knowing mine looked similar:). I don't wat pork but I make this with beef and lamb. You photo are beautiful as ever!
Cheryl and Adam @pictureperfectmeals.com
Yes, yes, yes please! Love pork vindaloo, but it's been so long since we've found any that's at all palatable. Thanks so much for this recipe, it will definitely be on the menu very soon. Think we need to join Pork Lovers on Facebook, too!
Sissi
This dish looks fabulous and you have just made me one of the happiest people in the world. I love pork. I love Indian cuisine, but as you say, I have never seen Indian recipes with pork. Of course I can play with chicken or lamb dishes and substitute the meat with pork but it's not the same! Thank you for bringing the pork to the Indian cuisine!
Juliana
Kankana, your pork dish looks delicious...and marinated overnight must really brings the flavor to the maximum...with this dish I am sure that there is no way that one bowl of rice would be enough 🙂
Hope you are having a fantastic week, and thank you for sharing such a tasty dish!
Divya
Beautiful post, Kankana! I think this would be a big hit at my house - my husband loves anything spicy.
I've never tried pork vindaloo since I usually cook it with chicken, but it'll be interesting to try it out. I find spicy flavours always work a little better with red meats!
Ameena
I've had lamb vindaloo and chicken vindaloo but you are right...in India I rarely see pork of any kind. Amazing photos my friend!
Suzi
I have never had vindaloo but love the spicy flavors would love to try it.
The cumin rice looks delicious too.
sayantani
I wanted to try this recipe for a long long time but as I dont eat meat its difficult to cook only a single portion for hubby. but you tmpted me once agagin with these beautiful clicks.