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Porco Vindalo - Portuguese Version >>
There is no dish that better representes Goan culinary – genuinely Indian, but very influenced by Portuguese culture. The word vindaloo is a twisted version of the Portuguese vinha de alhos, a basic Portuguese marinade. A few centuries ago it was uncommon to find pork meat in India, however that sort of meat was taken there by ships, inside wooden barrels in a marinade that allowed it to make the long trip from Lisbon to Goa without spoiling: vinagre (or white wine), red bell pepper, garlic and bay leafs. Goans introduced this marinated pork meat into their diet but added their own local spices. That is how the dish Pork Vindaloo, which can still be found in menus of Indian restaurants around the world, came to be…
Ingredients for 4 people
- 800 g Pork leg deboned and cut into 1 inch cubes
- 1 large diced onion
- 4 fiinelly diced cloves of garlic
- 1 bay leaf
- 0,5 dl tomato paste
- 5 soup spoons of olive oil
- 1 dl vinagre
- 4 cloves
- 1 cinnamon stick
- ½ teaspoon of hot pepper
- 1 teaspoon of peppercorn
- 1 teaspoon dried mustard (powder)
- 1 teaspoon of powdered ginger
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of sweet pepper paste
- 1/2 teaspoon of saffron
- 1/2 teaspoon of curcuma
- 1 teaspoon of curry powder
- Diced fresh cilantro to taste
- Salt and Pepper
Preparation
Place the diced meat in a bowl. Add the vinagre, diced garlic, ginger, dried mustard, cumin seeds, peppercorn, sweet pepper, saffron, curcuma, cinnamon stick, bay leaf, cloves, salt and pepper. Cover with saran wrap and allow to marinate for at least an hour.
Heat the olive oil in a large pot and sauté the diced onion until it’s soft and transparent. Add the tomato pulp, the meat and the marinade. Cover and cook in medium heat for 30 to 60 minutes – until the meat is done and doft.
Add small amounts of water every so often, if needed, so it doesn’t dry or stick. Stir once in a while.
Take the pot from the stove and cover with the diced cilantro. Best eaten with basmati rice, which we will show how to cook next week. |
