Spicy Goan Vindaloo Pork Stew
Inspired by the rich culinary heritage of Goa, this Spicy Goan Vindaloo Pork Stew is a delightful amalgamation of Portuguese and Indian flavors. Originally brought to the coastal state by Portuguese explorers, this dish has evolved into a beloved staple in Goan cuisine. The traditional use of pork marinated in a tangy mixture of wine vinegar and an array of aromatic spices, including cumin, mustard seed, and dried chilies, gives this dish its signature hot and sour profile. While the preparation may seem intricate, the result is deeply satisfying – a succulent, flavorful stew that is perfect for festive feasts or cozy family dinners. Serve it alongside steaming Basmati rice to balance the heat and acidity.
6
Servings
579
Calories
18
Ingredients
Ingredients
whole cumin seeds
2 teaspoons (whole)
dried chili pods
2 (whole)
black peppercorns
1 teaspoon (whole)
cardamom seeds
1 teaspoon (whole)
cinnamon stick
1 (3-inch long)
black mustard seeds
1 1/2 teaspoons (whole)
fenugreek seeds
1 teaspoon (whole)
white wine vinegar
5 tablespoons (liquid)
salt
1 1/2 teaspoons (to taste)
brown sugar
1 teaspoon (granulated)
vegetable oil
5 tablespoons (liquid)
onions
2 medium (cut into rings)
water
1/3 cup (liquid)
pork
2 lbs (cut into 1-inch cubes)
ginger
1 cube (1 inch) (chopped)
garlic cloves
8 (peeled)
ground coriander
1 tablespoon (ground)
turmeric
1/2 teaspoon (ground)
Instructions
1
Begin by grinding the whole spices: cumin seeds, dried chili pods, black peppercorns, cardamom seeds, and cinnamon stick in a mortar and pestle or spice grinder until finely ground.
2
In a mixing bowl, combine the ground spices with white wine vinegar, salt, and brown sugar to create a flavorful vindaloo paste. Set aside.
3
Heat vegetable oil in a wide, heavy-bottomed pot over medium flame. Add the sliced onions and fry, stirring frequently, until golden brown and crisp. Remove and set aside in an electric blender.
4
To the blended onions, add 2-3 tablespoons of water and blend until smooth. Mix this onion puree into the vindaloo paste until thoroughly combined. This paste can be prepared in advance and frozen for future use.
5
In a blender, combine the chopped ginger and peeled garlic cloves with 2-3 tablespoons of water. Blend until a smooth paste is formed.
6
Increase the heat in the same pot to medium-high. In batches, brown the pork cubes gently on all sides, ensuring not to overcrowd the pot. Remove each batch with a slotted spoon and set aside.
7
Add the prepared ginger-garlic paste to the pot, stirring for a few seconds to release the flavors.
8
Lower the heat to medium, then incorporate the ground coriander and turmeric, stirring for another few seconds to combine.
9
Return the browned pork to the pot along with any juices, the vindaloo paste, and 1/3 cup of water. Bring the mixture to a boil, then cover and reduce to a simmer.
10
Allow the stew to simmer gently for approximately one hour, or until the pork is fork-tender. Stir occasionally to prevent sticking and ensure even cooking.
11
Serve the Spicy Goan Vindaloo Pork Stew hot with fragrant Basmati rice, garnished with fresh cilantro if desired.
Nutrition Information
38g
Fat
10g
Carbs
35g
Protein
0.8g
Fiber
1.7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Goan Vindaloo Pork Stew?
It is a flavorful stew inspired by Goan culinary heritage, blending Portuguese and Indian influences known for its hot and sour profile.
What are the origins of the Goan Vindaloo?
The dish was originally brought to Goa by Portuguese explorers and evolved into a regional staple using local aromatic spices and vinegar.
How many servings does this recipe make?
This recipe yields approximately 6 servings.
What is the calorie count for one serving of this stew?
Each serving contains 579 calories.
What type of vinegar is used for the vindaloo paste?
The recipe calls for 5 tablespoons of white wine vinegar.
How much pork is required for this recipe?
You will need 2 lbs of pork cut into 1-inch cubes.
How long does the pork need to simmer?
The pork should simmer gently for approximately one hour or until it is fork-tender.
What are the primary ground spices used in the paste?
The paste includes ground cumin seeds, dried chili pods, black peppercorns, cardamom seeds, and a cinnamon stick.
Can the vindaloo paste be prepared in advance?
Yes, the vindaloo paste can be prepared ahead of time and even frozen for future use.
What side dish is recommended with this stew?
It is best served with steaming fragrant Basmati rice to balance the heat and acidity.
How many garlic cloves are included in the recipe?
The recipe uses 8 peeled garlic cloves.
What is the fat content per serving?
There are 38 grams of fat in each serving.
How are the onions prepared for this dish?
The onions are sliced into rings, fried until golden brown and crisp, and then blended into a smooth puree.
Is sugar added to the vindaloo?
Yes, 1 teaspoon of brown sugar is included to balance the flavors.
What is the protein content per serving?
This recipe provides 35 grams of protein per serving.
How is the ginger-garlic paste made?
Chopped ginger and garlic cloves are blended with 2-3 tablespoons of water until a smooth paste forms.
Should the pork be browned before simmering?
Yes, the pork cubes should be gently browned on all sides in vegetable oil before adding the liquids.
What kind of oil is used for cooking?
The recipe calls for 5 tablespoons of vegetable oil.
How many dried chili pods are needed?
The recipe requires 2 dried chili pods.
What is the carbohydrate count per serving?
Each serving contains 10 grams of carbohydrates.
Are there any specific seeds used in the spice mix?
Yes, the recipe uses black mustard seeds, cumin seeds, and fenugreek seeds.
What is the amount of turmeric used?
The recipe uses 1/2 teaspoon of ground turmeric.
Is ground coriander part of this recipe?
Yes, 1 tablespoon of ground coriander is stirred in before adding the pork back to the pot.
How much water is added during the simmering stage?
The recipe specifies adding 1/3 cup of water along with the vindaloo paste.
What is the suggested garnish?
Fresh cilantro is suggested as a garnish if desired.
What is the fiber content per serving?
The dish contains 0.8 grams of fiber per serving.
How much salt is recommended?
The recipe suggests 1 1/2 teaspoons of salt or to taste.
What is the size of the cinnamon stick used?
The recipe calls for one 3-inch long cinnamon stick.
What is the sugar content per serving?
There are 1.7 grams of sugar per serving.
What tags describe this recipe?
Relevant tags include Goan, pork, vindaloo, spicy, curry, stew, Indian cuisine, festive dishes, and comfort food.