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Parow pig Vindaloo

1kg pork in small­ish cubes (I used braai chops cubed, and included the bones)
3 medium onions, chopped small
2 large pota­toes, medium size cubes

Spice paste:
1 tsp tumeric
1 tsp corian­der pow­der
1 tsp cumin pow­der
1 tsp fen­nel pow­der
2 tsp chilli pow­der
3 tsp gar­lic & gin­ger paste
100 ml red­wine vinegar

Mix all 5 spices, and the gin­ger & gar­lic with the vine­gar. It’s a “runny” mix.

Whole spices:
5 green car­damoms, cracked
4 cloves
1 whole star aniseed
20 curry leaves
5cm piece of cin­na­mon (I use cas­sia bark, it’s stronger & sweeter)
4 whole dried red chill­ies, (Thick ends snipped off so the fla­vors can escape slowly into the gravy. I use BIG dried chill­ies, they’re milder but good flavor).

Heat the oil and fry onions till they get translu­cent.
Add the whole spices and con­tinue fry­ing till the onions go medium brown.
Add the spice paste and fry stir­ring con­tin­u­ously for about 5mins. Add a lit­tle water if nec­es­sary.
Add the pork and fry for about 5 mins, to coat the meat prop­erly with spices & onions.
Add water to just cover the meat. Add abot 1.5tsp salt and 1.5tsp brown sugar and sim­mer for about 2hrs. Keep the water at the meat level, the gravy will thicken slightly.
Keep test­ing for salt level, adjust up if needed. You MUST taste sour, salt, sweet & spicy all distinctly.

When the meat is soft & ten­der, add the pota­toes.
Con­tinue at a fast sim­mer till the pota­toes are done prop­erly. They should be super soft, but NOT crum­bling. This way they absorb a lot of the gravy flavors.


This is my own adap­ta­tion of a LOT of Vin­daloo recipes that I have worked with. Ide­ally you want to add tamarind paste as well, because it sup­plies a beau­ti­ful “tang” that is dif­fer­ent to the vine­gar.
Some recipes use cider vine­gar, but the Por­tuguese in Goa used vrot red wine in the 16th cen­tury, so I use red­wine vine­gar. It just “feels’ right.
You should actu­ally up the gar­lic a LOT, after all Vin­daloo means “wine and gar­lic” in Por­tuguese. I used the com­mer­cial paste, BUT I have used fresh gin­ger, grated 1 table­spoon, and 4 tspns gar­lic before, which worked well.

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