History of Origin of Goan Pork Vindaloo
The history of Goan Vindaloo dates to the early 1500s when the Portuguese landed on the Indian subcontinent to establish their rule. In 1510 Goa was invaded by the Portuguese rulers and for the next 450 years, Goa acted as a Portuguese colony that heavily influenced Goan culture, cuisine, and architecture.
In Madeira, a region of Portugal known for its wine and warm, subtropical climate, people developed a unique style of cooking called ‘Carne de vinha d’alhos’ meaning means preserved in wine and garlic. Traditionally, Carne de vinha d’alhos was prepared by Portuguese people using vinegar, salt, garlic, and wine but upon its arrival in Goa, the local Goan cooks replaced the original wine with palm vinegar and added some spice with Kashmiri chilies which gave birth to a new dish called “Goan Vindaloo”.
So, Goan vindaloo became a tangy and flavorful result of the combination the Portuguese traditions with Indian gastronomic techniques. Goan Vindaloo is a heavily spiced dish that can be turned into a vegetarian dish or can be a protein-heavy dish with pork, chicken, or seafood. Today this dish has gained so much popularity that it is a staple on the menu in Goan homes for special occasions as well as a featured dish in restaurants. Generally, it is paired with steamed rice but one can try it with appam or paratha.
Below is a video by Chef Pravin Raidker, Corporate Chef at Beleza By The Beach Resort on how to make authentic Goan Pork Vindaloo at home.
Goan Pork Vindaloo - Video
Ingredients for making Goan Pork Vindaloo Curry
For the masala you need:
- 20 grams Garlic
- 15 grams Ginger
- 1/2 tbp Cloves
- 1/2 tbp Peppercorn
- 1 tbp Cumin Seeds
- 20 grams Tamarind Powder
- 1/2 tsp Turmeric Powder
- 2-3 sticks of Cinnamon Sticks
- 10 grams Sugar
- 200 ml Toddy Vinegar
- 100 grams Dry Red Chillies
- 1 medium onion
Additional Ingredients for the curry
- 250 grams pork belly (large cubes)
- 3 tsp Vegetable Oil
- 1 small onion (chopped finely)
- 2/3 cup stock or water
- Salt to taste
- 1 stem of Coriander Leaves (for garnishing)
Cooking time, Servings, and Other details
Prep Time: 30 mins
Cook Time: 1 hr approx.
Additional Time: 12 hours
Total Time: 13 hrs 30 mins
Servings: 1-2 portions
Steps for making Goan Pork Vindaloo at home:
- Step 1 – Soak the ingredients for the masala overnight in toddy vinegar and grind them into a fine paste.
- Step 2 – Now marinate the large cubes of pork belly with the masala paste prepared in the above step.
- Step 3 – Set aside the marinated pork for resting (roughly around 4-5 hours) and keep the remaining paste in a bowl for later use.
- Step 4 – Add oil to a hot pan.
- Step 5 – Now sauté the finely chopping onion.
- Step 6 – Add pieces of marinated pork belly to the pan.
- Step 7 – Add a little stock to the pan along with the leftover vindaloo masala paste (in smaller portions) and add salt.
- Step 8 – Over the pan and let the mixture simmer and turn into a thick yet flowy smooth curry-like texture. Adjust stock or water as needed for the thickness of the curry.
- Step 9 – Once the oil has separated, it’s time to turn the flame off and let the curry rest for a few minutes before serving.
Step 10 – Garnish with some coriander leaves and serve the curry in a bowl with rice (white or brown) or appam.
