Indian pork vindaloo

How to cook an authentic Indian vindaloo using Portuguese discovery.

New Delhi, India (prHWY.com) January 17, 2013 - Goan Vindaloo evolved from the Portuguese traders 'preserved pork' that they brought with them when they landed at the Indian coast in the 16th century. The name of the dish is derived from Portuguese "vinho/vin (wine) de alho/ahlo (garlic)" and along with black peppercorns and dry red and fresh green chillies, these spices form the basis of flavors.

A traditional Goan Christians' staple, vindaloo (or Vindalho/Vindallo/vindahlo) is a spicy, pungent, and tangy pork stew marinated in fresh-ground spice paste made up of dry red chilies (preferably Kashmiri variety which lends deep colour but is less pungent), fresh garlic, local vinegar, and whole 'garam masala'; with a bit of local jaggery added to balance the overall flavour of the dish. Use fresh whole spices rather than pre-ground spices, or spice blends, for authentic flavors. Take the time to toast the dry spices, before grinding, to coax out essential oils for maximizing flavours. If you love the heat and pungency of chillies, soak the dry 'Kashmiri' red chillies in vinegar or warm water for 15 minutes to an hour before grinding it to a paste. Play with the various spice proportions to find your own balance and to suit your palate. I have listed as variations Indian Master Chef Jiggs Kalra's spice preferences as well.

High-fat boneless leg of pork or pork loin or even shoulder/butt stewing meat is used to make Vindaloo. If you do not eat pork or beef, try making Vindaloo with lamb, chicken, duck breasts; even prawns and meaty Portobello mushrooms for vegetarians. Adjust the cooking time according to the meat or vegetarian ingredients used. Cook on a slow simmer and do not rush the process to ensure maturing of flavors. Remember, Vindaloo is a dish of clinging, and not pouring-consistency, sauce.

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