The pork is cooked in minimal water so that the flavor of the pork juices are retained. Vinegar and jaggery (unrefined cane sugar) are used to give the curry a slight tang, and sweetness. ![]() For the spice marinade, we use mustard seeds, red chilies, cumin, cloves, and cinnamon. Vindaloo sauce is made with just a few essential ingredients – the bulk of the flavor in the vindaloo sauce comes from the spice mix that is used to make this dish. Pork shoulder is a good cut of meat to use for this dish – ideally, the meat should be well marbled with a little fat, and not too lean. The meat used to make vindaloo is typically pork, although, duck, beef, and chicken are used to make this dish as well. Vindaloo is traditionally made by slow-cooking meat in a sauce that is flavored with freshly ground whole spices, vinegar, ginger, and garlic to bring the best out of the rich pork. If you enjoy Goan cuisine, take a look at my recipe for Goan prawn curry. To know more about this delicious curry, you can read this article on the origins of vindaloo. Palm vinegar and garlic are key ingredients in this curry. The word ‘Vindaloo’ is derived from the Portuguese word, ‘carne de vinha d’alhos’ – which. The curry was passed on from the Portuguese during their rule in Goa. Wine, used in the original, was substituted for palm vinegar. The original Portuguese dish, Carne de Vinha d' Alhos (which literally translates to 'meat with wine-vinegar and garlic'), was 'Indianised' with tamarind, chilies, cumin, cinnamon, and cloves. Pork vindaloo is one of the many offshoots of the Portuguese occupation of Goa. Vindaloo is a traditional meat-based curry that originates in Goa (India). When lapped up with some crusty bread, such as Goan pav or plain basmati rice, pork vindaloo becomes a feast in itself! What is vindaloo? The truth is, vindaloo has a beautifully complex flavor profile, which balances tanginess, spices, heat, and a hint of sweetness, each one enhancing the other, and not overpowering each other. As someone who was raised in the beautiful state of Goa - the home of the 'vindaloo', I can safely say that vindaloos are not necessarily spicy. Pork vindaloo has got a reputation of being a fiery, spicy curry with a flavor profile that is largely dependent on red chilies.
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