Cherry & Dennis Helper Habitat

Goan Pork Vindaloo

果阿醋香豬肉咖喱

Goan Pork Vindaloo — finished dish

Total time: 185 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Pork is marinated with vinegar, garlic, ginger and dry spices, then slowly braised into a tangy curry without coconut milk or soy-led adobo seasoning.

01

Ingredients

Main ingredients

800 g skinless pork shoulder
250 g onions
200 g tomatoes
25 g ginger
6 cloves garlic

Vinegar pork marinade

80 ml white vinegar
1 tsp salt
1 tsp ground turmeric

Vindaloo braising seasoning

2 tbsp cooking oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
0.5 tsp ground black pepper
400 ml water
1 tsp sugar

Goan Pork Vindaloo — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
lidded pot
kitchen tongs
spatula
measuring jug
ladle
food thermometer
serving plate
refrigerator
grater
clean kitchen cloth

Goan Pork Vindaloo — tools

03

Steps

Goan Pork Vindaloo — Cut pork shoulder into four-centimetre pieces and pat dry

Step 1

Cut pork shoulder into four-centimetre pieces and pat dry

Cut pork shoulder into four-centimetre pieces and pat dry.

Goan Pork Vindaloo — Mix pork with vinegar, salt and turmeric

Step 2

Mix pork with vinegar, salt and turmeric

Mix pork with vinegar, salt and turmeric.

Goan Pork Vindaloo — Cover and marinate in the refrigerator for one hour, turning once

Step 3

Cover and marinate in the refrigerator for one hour, turning once

Cover and marinate in the refrigerator for one hour, turning once.

Goan Pork Vindaloo — Finely dice onion and tomato; grate ginger and garlic

Step 4

Finely dice onion and tomato; grate ginger and garlic

Finely dice onion and tomato; grate ginger and garlic.

Goan Pork Vindaloo — Mix cumin, coriander, paprika and black pepper

Step 5

Mix cumin, coriander, paprika and black pepper

Mix cumin, coriander, paprika and black pepper.

Goan Pork Vindaloo — Heat oil in a lidded pot; drain and sear pork in batches

Step 6

Heat oil in a lidded pot; drain and sear pork in batches

Heat oil in a lidded pot; drain and sear pork in batches.

Goan Pork Vindaloo — Remove pork; cook onion in the same pot for eight minutes until golden

Step 7

Remove pork; cook onion in the same pot for eight minutes until golden

Remove pork; cook onion in the same pot for eight minutes until golden.

Goan Pork Vindaloo — Fry ginger-garlic one minute, then spices for thirty seconds

Step 8

Fry ginger-garlic one minute, then spices for thirty seconds

Fry ginger-garlic one minute, then spices for thirty seconds.

Goan Pork Vindaloo — Add tomato and cook five minutes, pressing until pulpy

Step 9

Add tomato and cook five minutes, pressing until pulpy

Add tomato and cook five minutes, pressing until pulpy.

Goan Pork Vindaloo — Return pork with marinade, add water and sugar, and bring to a boil

Step 10

Return pork with marinade, add water and sugar, and bring to a boil

Return pork with marinade, add water and sugar, and bring to a boil.

Goan Pork Vindaloo — Cover and braise sixty minutes, stirring midway, until pork reaches at least 75°C and begins to tenderise

Step 11

Cover and braise sixty minutes, stirring midway, until pork reaches at least 75°C and begins to tenderise

Cover and braise sixty minutes, stirring midway, until pork reaches at least 75°C and begins to tenderise.

Goan Pork Vindaloo — Uncover and simmer ten minutes until thick; taste and serve

Step 12

Uncover and simmer ten minutes until thick; taste and serve

Uncover and simmer ten minutes until thick; taste and serve.

Common mistakes

Vindaloo gets its tang from vinegar and spices; coconut milk or lots of soy would turn it into another curry or adobo.

Tips

A little fat on pork shoulder keeps it moist during the long braise.