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
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.
5 green cardamoms, cracked
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.