Few months back, my friend Madhu opened a group in Facebook called ‘Pork-Lover’ and asked me if I could cook something special for the group. Well, why not! what are friends for 🙂 I have always enjoyed this red meat and decided to try Pork Vindaloo.
Vindaloo is originally derived from the Portuguese dish “Carne de Vinha d’ Alhos” which is made with pork, wine and garlic. The dish was modified by addition of vinegar instead of wine and lots of kashmir chilies, which gives a rich color to the dish without making it too hot! I have always wanted to try this recipe at home but my only concern was to convince Arvind. He is not a fan of red meat and specially, when it’s in a curry. He prefers grilled red meat along with mashed potatoes. Having said that, he is one of those people who don’t mind trying out any recipe, which makes me a very happy food blogger 😉
When it comes to a dish like Vindaloo, you need a lot of patience. Letting the meat marinate overnight is a must and then once it’s cooked, you need to let it rest for another night. Trust me it will be worth the wait! Also, it’s a slow cooking process and that’s how all the spices combine to make the dish flavorful with the soft and juicy meat. I used boneless meat and if you don’t eat pork, you can try it with chicken too. Cooking time will differ depending on the meat you are using. Also, some people may prefer to boil the meat in advance, which will also reduce the entire cooking time.
We enjoyed it with cumin rice and a simple salad. This simple salad goes perfect with this spicy curry and back at home, it was a tradition to make this salad every time we ate any meat curry. The salad is made from cucumber and tomato, cut into bite size pieces, dressed with salt, pepper, lemon juice and fresh cilantro. Simple and quick!
Please feel free to add yourself in the group if you are a pork lover. It will make my friend and me very happy 🙂
