East Indian Pork Vindaloo

Pork vindaloo is a common preparation in catholic homes during Christmas, Easter or any other special occasion. The Goan and the East Indian communities have different variations to this recipe. I have never tried any other vindaloo recipe except the one I share with you today. The reasons are simple, this recipe calls for few ingredients, the method I follow to cook is quick and hassle free, and most of all the pork can be marinated and frozen for a Sunday you specially feel lazy to cook. This recipe is yet another gem from my mum-in-law's kitchen, and is time tested.

I have mentioned two methods of cooking. The first method is the original one, noted in my mum-in-law's recipe book. If you are looking for the exact method followed in an east Indian kitchen, then stick to the original method.

But if you are not that fussy and are looking for a quick way to get the vindaloo going, the second method is your answer. I have followed the second method since I first started cooking this dish many years ago. I have not found the taste to be any different. However, you choose to cook, this vindaloo tastes great after a day of rest. So plan ahead and lets cook!

Recipe credit : Ms. Rozita Coutinho

Ingredients:

1. Boneless pork - 1 kg
2. Kashmiri chillies - 10 nos whole, and 5 nos de-seeded*
3. Garlic - 15 cloves
4. Cumin seeds - 1 tbsp
5. Turmeric powder - 1 tsp
6. Vinegar - 1/4 cup to 1/2 cup**
7. Salt - as needed

Original Method:

1. Cut the pork into big pieces (3/4 inch thick, and three to four inch pieces), apply salt generously and set aside for three hours. 
2. After three hours wash the meat well and drain in a colander and towel dry to remove excess moisture from the meat. 
3. Dry grind the red chillies and cumin seeds to a powder first, then add the garlic, turmeric and vinegar, grind to a fine paste. This will ensure you do not use too much vinegar. Do not use water to grind the masala.
4. Apply the ground masala to the pork and and marinate over-night or 8 hours, preferably in a glass bowl or earthen pot. Please refrigerate the meat as soon as your marination is done. 
5. When the meat is ready to be cooked, bring it to room temperature, put the meat and the marinade in a pan, put it on the stove, bring to a boil, lower flame and cook till the meat is tender. Usually the pork releases water and fat and hence the dish will not need any additional moisture.
6. But if you do feel the need to add moisture to the meat so it won't stick to the pan, add vinegar. Sparingly.
7. Let the meat cook for 45 minutes to an hour till its completely done. The meat is allowed to rest for a day before serving.
8. On the day you'd like to serve, you can take the fat from the cooked vindaloo and fry three finely sliced onions till they have softened. 
9. Mix with the meat and heat the meat and give it a nice boil. It's ready to be served.

Short-cut method :-)

1. Cut the pork into big pieces (3/4 inch thick, and three to four inch pieces), wash and drain.
2. Dry grind the red chillies and cumin seeds to a powder first, then add the garlic, turmeric and vinegar. and grind to a fine paste. This will ensure you do not use too much vinegar. Do not use water to grind the masala.
3. Apply the ground masala and salt to the pork and and marinate over-night or 8 hours, preferably in a glass bowl or an earthen pot. Please refrigerate the meat as soon as your marination is done. 
4. When the meat is ready to be cooked, bring it to room temperature, put the meat and the marinade in a pan, put it on the stove, bring to a boil, then lower the flame and cook till the meat is tender. Usually the pork releases water and fat and hence the dish will not need any additional moisture.
5. But if you do feel the need to add moisture to the meat so it won't stick to the pan, add vinegar. Sparingly.
6. Let the meat cook for 45 minutes to an hour till its completely done. You can let the meat rest for a few hours before serving.

* Always use chillies as per your spice tolerance. De-seed all chillies, if you 'd like it less hot. Kashmiri chillies give this dish a deep red colour and makes the sauce thick. 

** Only vinegar is used to grind the spices for this recipe. But do so with utmost caution, as you might end up adding more vinegar and making it to sour. To avoid this, I dry grind the red chillies and cumin to a powder first and then add the other ingredients. This ensures I use less vinegar while grinding and I can always use more later if required.