Hey guys! Hoping all of y’all had a great Easter celebration. As for me, I had an insanely hectic one and my feet are currently killing me!! 😓 But I got to spend the holiday with my family and for that, I’m going to count my blessings instead. Visiting my parents was not a part of this month’s plan and I had to rush here due to a minor medical situation. I spent a whole week being extremely mad at how this threw a wrench in my plans for the month. But between cooking sessions with my mum and grocery shopping with my dad (and a vacation from doing boring chores like laundry), I’ve realized this is the happiest I have felt in a while. Staying in a different city than your parents could be liberating but it also makes you so nostalgic for all the sweet memories, the little joys of life. 🥰
Anyway, nostalgia won and for Easter,
we chose to cook an old classic and a family favorite:
Goan Pork Vindaloo
Anyway, nostalgia won and for Easter,
we chose to cook an old classic and a family favorite:
Goan Pork Vindaloo
Now from what I’ve observed, people absolutely love coming to Goa for the parties and the nightlife, but rarely do they get to experience a truly authentic stay or a real taste of authentic Goan cuisine. I hope putting out this recipe fixes that and you learn a little something about the flavors of Goa.
Ingredient list:
Ingredient list:
- 20 kashmiri chillies
- 3 onions
- 1 tsp peppercorns
- 12 cloves
- 2” cinnamon sticks
- 25 cloves of garlic
- 2” ginger
- 2tsp cumin seeds
- 100ml vinegar
- A small lemon - sized ball of tamarind
- 1 tsp sugar
- 1 star anise
The recipe can be prepared in 4 very simple steps:
The recipe can be prepared in 4 very simple steps:
Wash the pork well and drain out any excess water. Season the meat with salt.
To a pot, add the pork,1 chopped onion and 1 star anise. Let it boil till the meat is tender. If there is any excess liquid that are released, turn the heat on high and continue to cook till all the liquids are absorbed by the meat. The meat should be almost 90% cooked at this stage.
For the masala paste, add the following ingredients to a blender jar: 20 kashmiri chillies, 1 tsp peppercorns, 12 cloves, 2-inch cinnamon stick, 20 cloves of garlic, 2-inch ginger, 2tsp cumin seeds, 100ml vinegar, a small lemon- sized ball of tamarind, 1 tsp sugar. Blitz it till a fine masala paste is formed.
In any thick bottomed utensil, add the remaining 5 cloves of garlic (chopped), add 1 finely chopped onion. Fry the onions till light pink. Now add the masala paste and fry it well till it releases oil. At this step, add the boiled pork. Let it cook till tender.
Notes:
Notes:
The red chillies used in the recipe are a variety that give a fiery red color but are not very spicy.
Spice can be adjusted according to preference and in case you’re looking to add more of a kick to it, you can add slit green chillies in the last step.
I would recommend the use of locally sourced coconut vinegar rather than store- bought synthetic white vinegar, but you can choose whatever is more easily available to you.
Serving suggestions:
You can choose to pair it with rice or with freshly baked bread. You truly do not need any accompaniments but if spice is not your strong point, I would recommend a glass of water 🤣
Serving suggestions:
So that was the recipe for authentic and fiery Goan Pork Vindaloo and I truly hope y’all would try it out. If your family loves spice as much as mine, I assure you, they’re going to love you even more after this meal. Much love and easter cheer to you and your fam, see ya!
Can already imagine the aroma coming out of that pot 🤤
Oh it was beautiful!😍 You gotta try it out❤️
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Dang Now This I've Gotta Try 😍 Put Up Your Nutella French Toast Recipe Next 🙈
Haha sure why not! Will make you some more when you visit❤️😘
Yayyyy 😍
Miss this food soo much !!! Thanks a million for sharing the recipe.
Always a pleasure!💕 Do try it out🥰
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