Spicy Pork Vindaloo

    9 hours 20 minutes

    A very traditional Goan vindaloo with plenty of heat! You can add less chilli if you like but don't add water which will just dilute the taste.

    3 people made this

    Serves: 8 

    • 1 kg fatty pork, cubed
    • 20 red chillies
    • 1 clove garlic
    • 8 peppercorns
    • 1 tablespoon cumin seeds
    • vinegar, as required
    • salt, to taste
    • 3 green chillies, slit

    Preparation:20min  ›  Cook:1hour  ›  Extra time:8hours marinating  ›  Ready in:9hours20min 

    1. Sprinkle salt over the pork and set aside while you prepare the spice mix.
    2. Using a spice grinder or a mortar and pestle, grind together all the chillies, garlic, peppercorns and cumin seeds, adding just enough vinegar to make a fine paste.
    3. In a bowl, combine the pork, spice paste and 1/2 cup vinegar. Cover and let marinate overnight in the fridge.
    4. Heat a saucepan on low, add the pork and marinade and a little more vinegar if it is too dry. As it comes to a boil add the slit green chillies and simmer until the meat is tender.

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    Good site to refer and act upon.  -  06 Jun 2017  (Review from Allrecipes India)