I love selecting gifts for friends and family for their b’days and special occasions. If I happen to find something really good, which I know, that they were looking forward to have, it gets me all excited!
But, there is a teeny tiny problem with this “excitement” part. I won't be able to contain it and I tend to give away the present, way before their special day or occasion ;)
Something similar, happened with this recipe too. To start with, the whole idea of this recipe got me excited. I got this recipe from my Aunt Pennamma. She is the “celebrity” chef in the family. She has won many cooking competitions and appeared on TV cooking shows and she is one of the “best” cooks in the family. I should say, she is a multi talented person with her activities ranging from cooking to gardening to teaching to social work…
Her recipe is complete in all aspects, it is very detailed with the exact amount of ingredients and specified cooking time. I just had to follow it to the dot and it worked out beautifully!
Now, going back to the “excitement” part… I was thinking I’d share this recipe as the Christmas special post. Though I get mails asking for Pork Vindaloo recipe, it’s more usually around Christmas and Easter time.
But, as usual, I couldn't contain my excitement anymore and here I’m sharing it with you today. Well, this is my early Christmas gift to you ;)
About this recipe – it is the best! Period.
The funny thing is, after making this dish, I got angry at myself. The thing is I don't eat Pork, nobody is stopping me from eating it other than me. I got angry thinking why I couldn’t bring myself to eating it – if only I could control the things going on in my head!!
My mouth was literally watering (even now it is, just thinking about it). I gave some of it to my friend as well. She loved it and she was like “Maria, you should taste it, it’s realllllly good, please taste at least the gravy, it’s too good to pass”.
The whole thing was weirdly funny, she was kinda forcing me to taste my own food. Anyways, the pull was too much, so I finally got some bread and dipped into the gravy and it was too good, if I say so myself.
I strongly recommend you to try this recipe, if you like pork. It’s too good to miss it, trust me. I do hope you enjoy my early “Christmas Gift” to you ;)
Here is the recipe…
Soak kashmiri chillies, ginger & garlic, cloves, cinnamon, mustard and fenugreek seeds in 4 tbsp vinegar for 20 mins. Add 1 tbsp water to this and grind to an almost smooth (a bit coarse texture) paste…
Save
Heat oil in a deep and wide pan. Add sliced onions and cook till it becomes golden brown…
Save
Add ground paste. Fry on low flame for 6-8 mins or till the raw smell goes and oil starts appearing. Add 1-2 tbsp water in between, to bring the masala together…
Save
Add marinated pork to this and mix well…
Save
Add 1.5 cups water and bring to boil. Reduce flame to lowest, cover and cook, for 30 mins. Open and stir in between…
Save
Add chopped tomato (do a taste test and add tomato accordingly). Mix well. Cover and cook for another 20-25 mins on lowest flame, till the water is almost dried and pork becomes tender.
Do a taste test and add more salt and pepper, if required…
Save
Recommended Side dishes: Ghee Rice, Veg Pulao, Jeera Rice, Neer Dosa, Appam , Kallappam
Save
Pork Vindaloo
Print Pin
Course: Side Dish
Cuisine: Indian
Servings: 5 -6
Author: Maria Jose Martin
Ingredients
- 1 kg Pork (cubed (I used pork belly with bone))
- 20 Dry Kashmiri chilli
- 2 tbsp Chopped ginger & garlic (each)
- 10 Cloves
- 1 big piece Cinnamon
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 4 +1/2 tbsp Vinegar
- 2 big Onion (thinly sliced)
- 1 med – big Tomato (chopped)
- 1/4 cup Oil (I used sunflower oil)
Instructions
Marinate cleaned pork pieces with 1/2 tbsp vinegar and 1 tsp salt.
Soak kashmiri chillies, ginger & garlic, cloves, cinnamon, mustard and fenugreek seeds in 4 tbsp vinegar for 20 mins. Add 1 tbsp water to this and grind to an almost smooth (a bit coarse texture) paste.
Heat oil in a deep and wide pan. Add sliced onions and cook till it becomes golden brown. Add ground paste. Fry on low flame for 6-8 mins or till the raw smell goes and oil starts appearing. Add 1-2 tbsp water in between, to bring the masala together. Add marinated pork to this and mix well. Add 1.5 cups water and bring to boil. Reduce flame to lowest, cover and cook, for 30 mins. Open and stir in between.
Add chopped tomato (do a taste test and add tomato accordingly). Mix well. Cover and cook for another 20-25 mins on lowest flame, till the water is almost dried and pork becomes tender.
Do a taste test and add more salt and pepper, if required.
Notes
I strongly recommend you to slow cook the pork, instead of pressure cooking.
The color of the dish changes as it rests. It will be bright red initially, turning darker red after sometime and later becomes almost blackish.
If you prefer a really spicy vindaloo, increase the qty of dry kashmiri chilli to 25 and add 1/2 – 1 tsp pepper powder in the end.
Make sure you open the dish and stir in between and also, add more water, if required. I used only 1.5 cups water.
You can store this in fridge for 3-4 days.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
Save
SOME OF THE BEST RECIPES FOR YOU TO TRY:
Have you tried these today?
- Kerala Beef Fry
- Kerala Egg Puffs
- Christmas Cake Roundup
- Unda Payasam
