Vindaloo is an iconic dish from the Goa region on the western coast of India, known for its intense and spicy flavor combined with a characteristic sour note. Its origin dates back to Portuguese influence during the colonial era, when the colonizers introduced vinegar and pickling techniques that merged with local spices. The name "Vindaloo" derives from the Portuguese "vinha d'alhos," meaning wine with garlic, reflecting the marinated base of the dish.
In different Latin American countries, although Vindaloo as such is not common, it might be found in interpretations of spicy pork stews or braises. Some similar dishes that also combine sour and spicy flavors could be confused with the influence of this Indo-Portuguese classic, especially in regions with historical cultural exchanges related to colonial gastronomy.
How to prepare Vindaloo in the style of Goa, spicy and sour pork
To begin, grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a mortar and pestle or in another spice grinder.
Then, place the ground spices in a bowl and mix with white wine vinegar, salt, and brown sugar.
Set this mixture aside so the spices can integrate well with the vinegar and the flavors can develop.
Heat vegetable oil in a wide, heavy pot over medium heat.
Add the chopped onions and fry them, stirring frequently, until they turn brown and crispy.
Remove the onions with a slotted spoon and place them in an electric blender or food processor; add 2-3 tablespoons of water and puree the onions.
Incorporate this puree into the ground spices in the bowl; this way you will have created your vindaloo paste, which you can prepare in advance and freeze.
Place the ginger and garlic cloves in the blender or food processor, add 2-3 tablespoons of water, and blend until a smooth paste is obtained.
Reheat the oil that remained in the pot over medium-high heat.
When it is hot, add the pork, a few pieces at a time, and lightly brown on all sides.
Remove each batch with a slotted spoon and set aside in a bowl; continue this process until all the pork is browned.
Add the ginger and garlic paste to the same pot.
Reduce the heat to medium and stir the paste for a few seconds.
Add the ground coriander seeds and turmeric; stir for a few more seconds.
Now, incorporate the pork along with any accumulated juices, as well as the vindaloo paste and enough water to cover.
Bring to a boil, cover, and simmer for an hour or until the pork is tender, stirring occasionally during the cooking time.
Finally, serve the vindaloo accompanied by basmati rice and enjoy this exquisite traditional dish from Goa.
