Goa Food - Pork Vindaloo

Goa Food: Goa has imbibed the culture of Asia and Europe in many ways. Goa bordering on the north of Karnataka state in India, has deep moorings of multi ethnic culture. West coast Indian states use plenty of fish and sea food in their diet. They use milk extracted from coconut to flavor their recipes. As is common with most of the south Indian recipes, they tend to use a wide variety of spices grown in this part.

The most popular food amongst the Goans are Pork Vindaloo, Prawn Xacuti and Goan Fish curry. Vindaloo is typical of the food from the west coast of India - an amalgamation of the East and the West. The name Vindaloo probably is derived from carne de vinho e alhos - meat laced with vinegar and garlic. Pork Vindaloo is made of pork cubes spiced with the choicest spices grown in the western ghats, cooked slowly over medium heat. The slow cooking process enables the pork to assimilate the essence of the spices.

Recipe of Pork Vindaloo

Ingredients:

1 Kg Pork cubed
1 Kg Onion finely chopped
10 medium sized Green chilies vertically sliced and deseeded
Large Pod of Garlic, peeled
2 inch mango Ginger or 1 inch Ginger finely minced

Vindaloo Spices: Grind together to a fine paste

20 Kashmir Red Chilies ( they lack the normal pungency associated with other chilies and tend to be less hot)
3 tablespoon Vinegar
1 tablespoon Black pepper corns
2 teaspoon cummin seeds
2 teaspoon coriander seeds
1 inch cinnamon
5 cloves
1 inch Ginger
1 Big size pod of Garlic
1 teaspoon Turmeric powder
1 teaspoon Brown Sugar
1 tablespoon Mustard seed
1 teaspoon fenugreek seeds

Method:

Marinate the cubed pork with the vindaloo paste for a few hours. In a large wok, add some oil or pork lard. When it is hot add the chopped onions and fry till golden brown.

Fry garlic, ginger for a few minutes. Add the marinated pork with all the paste. Stir frequently and reduce the heat to a medium level. Add one cup of water and bring to a boil. Reduce the heat and cook over a low fire for an hour.

Serve Hot with long rice. Keeps for about 5 days refrigerated.