Vindaloo was born in Goa sometime in the 16th or 17th century after the Portuguese set up colony there. The word vindaloo comes from the Portuguese recipe ‘vino de alhos’ where ‘vino’ refers to (wine) vinegar and ‘alho’ is the word for garlic. Vindaloo is a fusion of Portuguese and the Goan style of cooking.
Pork vindaloo is hot-sour-spicy, almost pickle-like. The belly of fatty pork with lots of chilies, garlic, ginger, vinegar, and unique spices gives it a unique taste.
This recipe combines Kashmiri chilies with vinegar, ginger, and garlic to make a gorgeous paste to marinade the pork belly. The Caramelized onions with a whole range of spices add depth to the dish and give it its rich color. The pork is then left to cook on a low heat until tender and melts in your mouth.
Remember, a vindaloo doesn’t have to make your eyes water, you just have to ensure you have a good level of heat and adjust the number of chilies to suit your own preference.
PREPARATION TIME – 30 mins excluding overnight marination.
COOKING TIME – 45 to 60 mins,
COOKING METHOD – Refer to Video
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