About this recipe:Vindaloo is a dish that comes from Goa. My friend Allan is a Goan and he told me the origin of the word 'Vindaloo' comes from a mix of the Portuguese words for wine (vinho) and garlic (alho) - hence vindaloo. So there's no 'aloo' or potato in this recipe anywhere. But plenty of vinegar and garlic. Use a fatty part of the pork for the best results. Port fat rules in this recipe!
250g pork loin or chops
2 bay leaves
1 tbsp coriander seeds
1.5 tbsp cumin seeds
4 cardamom pods
1 tsp black pepper seeds
2 large dried red chillies (can add more for more heat)
Pat and dry the pork. Cut into 1 1/2 inch cubes or as close as possible.
Heat a pan and add the cloves, cinnamon, chillies, black pepper, cardamom, stirring continuously. When they start sputtering, add the coriander seeds. When the coriander starts sputtering, add the cumin seeds. Remove from heat while stirring. You should be able to smell the roasted spices. Cool down the spices, add the mustard and grind to a fine powder in a spice grinder.
Cut one of the onions into chunks. In a mixie, blend the onions, ginger, garlic with enough vinegar to make a paste.
In a bowl add the pork, the rest of the vinegar, mustard, and 4-5 teaspoons of the roasted spices, salt to taste and the onion-ginger-garlic paste. Mix well. Cover with film and refrigerate overnight. The longer the better.
Slice the rest of the onions into very fine slices. In a pan, heat the oil, add bay leaves and finely sliced onions. Make sure there is enough oil in the pan so the onions don't get soggy. Once the onions are fried and turning crispy, add the pork along with its marinate into the pan. Turn the heat down to medium-low/low.
Cover and cook, stirring occasionally to make sure nothing sticks to the bottom of the pan. It's ready when the pork is fork-tender and there is no water left in the pan.
Use as fatty pork as you can get. 2. Marinate overnight for best results 3. Do NOT add water at any step. This is almost pickled and water will destroy the flavors.
Always serve hot. It always tastes better the next day with hot parathas, naan, puris or rice.