Pork Vindaloo
- Daniel
- Dec 1, 2023
- 3 min read
Updated: May 19
Ever bite into a dish and get whisked away on a culinary journey? That’s what happens with Vindaloo. This Goan delight, with its Portuguese roots, tells a tale of centuries-old voyages and a fusion of flavors. Originally 'carne de vinha d'alhos', meaning 'meat in garlic wine marinade', it’s a dish where pork takes the stage, but chicken or mutton can shine too.
What began as a seafarer's method of preserving meat in wine and garlic was transformed by the ingenuity of Goan cooks. They swapped wine for tangy palm vinegar and added a generous helping of red chilies and spices. This is how Vindaloo, in all its spicy glory, was born. But why stop at tradition? In my kitchen, Vindaloo finds a new form wrapped in homemade paratha, creating a hearty, handheld feast.
Paired with a simple blend of yogurt, cucumber, and tomatoes, this wrap becomes a symphony of hot and cool, rich and refreshing. It's like each ingredient is in perfect harmony, turning every bite into an experience. The raita is the cool breeze against the Vindaloo’s fiery sun—it's essential. So, ready to roll up a storm of flavors? Let's make this paratha-wrapped Vindaloo our next culinary adventure.
Ingredients:
(Make 3 pita sandwiches)
Marinade:
Dried Chilies, 12 Adjust To Preference
Black Mustard Seeds, 2 TSP
Cumin Seeds, 2 TSP
Black Peppercorns, 4
White Peppercorns, 4
Cloves, 8
Garlic Crushed, 8 Cloves
Ginger, 2"
Palm Vinegar / Rice Vinegar, 100g
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Turmeric Powder, 2 TSP
Pork Shoulder Coarsely Diced, 500g
Sea Salt, Pinch
Mushroom Powder, Pinch
Vindaloo:
Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Fresh Coriander Coarsely Chopped, A Handful
Wrap:
Cucumber Shredded, 1/2
Tomatoes Deseeded Finely Diced, 1
Yogurt, 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Paratha Homemade, For Serving
Equipment:
Cast Iron Pot / Heavy Pot
Cast Iron Skillet / Pan
Blender / Food Processor
Directions:
Please visit my "Paratha" page for the recipe.
Prepare the Marinade
Toast dried chilies, mustard seeds, cumin seeds, black peppercorns, and cloves in a dry skillet until aromatic.
Transfer to a blender and add garlic, ginger, vinegar, and oil. Blitz into a fine paste.
Pour paste into a shallow bowl.
Add 2 cups of water to the blender, blitz to rinse out the paste, and transfer the liquid to a bowl. Cover and chill—this becomes your stock base.
Stir turmeric into the marinade.
Add pork, salt, and mushroom powder. Mix until pork is evenly coated.
Cover and refrigerate overnight.
Prepare the Stock
Add the marinade rinse liquid and vegetable scraps to a pot.
Simmer for 5–8 minutes, cover, and steep for another 5 minutes.
Strain and discard the solids. Reserve the stock.
Cook the Vindaloo
In a heavy pot, heat oil over medium heat.
Sear the marinated pork in batches until lightly browned. Set aside.
Deglaze the pot with a splash of stock. Add onion, season with salt and pepper, and sauté until soft.
Deglaze again with more stock and cook until onions caramelize.
Add the rest of the stock and leftover marinade. Stir to combine.
Return pork to the pot with all its juices.
Simmer gently, uncovered, for about 45 minutes until the sauce is thick and the pork is tender.
Taste and adjust seasoning with salt or sugar.
Make the Yogurt Slaw
Wrap shredded cucumber in a kitchen towel and squeeze out as much water as possible.
In a bowl, combine cucumber, tomato, and yogurt.
Season with salt and pepper. Mix until well combined.
Assemble the Wrap
Spoon the pork vindaloo onto warmed paratha.
Top with a generous scoop of the cucumber yogurt slaw.
Fold or roll up and serve immediately.
I am literally drooling...
When a wrap is dripping like this...
Mama Mia...
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