Photograph of the finished Vindaloo

India · Vindaloo heo Goa giấm cay

Vindaloo

1 hr Hands-on time + 12 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 640 g
  • Photograph of Rice vinegar Rice vinegar 240 ml
  • Photograph of Dried chillies Dried chillies 20
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Cloves Cloves 12 buds
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Palm sugar Palm sugar 40 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Roast dried chilies, cinnamon, cloves, pepper, and cumin, then grind them with garlic, ginger, and all the vinegar, without adding a single drop of water.
  2. 2 Marinate pork belly cut into 3 cm cubes in vinegar sauce for 12 hours; the word vindaloo comes from vinho e alho, meaning wine and garlic in Portuguese.
  3. 3 Heat a dry pot, then add the meat and marinade. The pork fat will render out on its own, enough for frying, so no additional oil is needed.
  4. 4 Simmer over low heat with the lid on for 40 minutes, opening the lid every 10 minutes to stir the bottom of the pot.
  5. 5 Add palm sugar and cook for 8 minutes until the sauce thickens and the sweet and sour flavors are balanced.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: close the pressure cooker lid for 15 minutes at high pressure, then quickly release the pressure and simmer the sauce for 8 minutes with the lid open. Vinegar evaporates less, so reduce the amount of vinegar by 10 ml when marinating.

Start cooking