Pork was never part of my mother’s kitchen in India; we only enjoyed it in Chinese restaurant dishes. My first encounter with Pork Vindaloo was at an Indian restaurant in Toronto, where I fell in love with its sweet and tangy flavors. While many restaurants add potatoes to their Vindaloo, interpreting “Aloo” as potato in Hindi, the dish’s roots are Portuguese, with “Vindaloo” meaning wine and garlic.
Given my love for cooking with wine (Beef Bourguignon being my favorite French dish), I incorporate a generous amount of red wine into my Vindaloo. The vinegar and brown sugar lend the dish its distinctive sweet-tart taste, setting it apart from other Indian curries. Cooking the pork in a pressure cooker reduces the time, but it can also be simmered on the stove for 40-45 minutes. This recipe works just as well with lamb, mutton, or chicken.
ingredients:
3 tbsps. vegetable oil
1 1/2 cups chopped onions
4-5 cloves garlic, minced
1-inch cube of ginger, minced
1 tbsp. Rashmi’s Blend
1 1/2 lbs. boneless pork shoulder blade roast, cubed into 3/4 inch pieces
1/2 tsp. cayenne pepper
1 tsp. salt
2 tsps. brown sugar
4 tbsps. red vine vinegar
3/4 cup red wine
1 tbsp. Garam Masala
1 tsp. Kashmiri Chili powder (optional) (see note)
1/4 cup chopped coriander leaves (optional)
note:
Kashmiri chilis are not very hot but impart a nice red color to the dish. You can use mild paprika instead. You can buy Rashmi’s Blend and Garam Masala on my shop page.
preparation:
- Heat oil in a 4 or 6-quart pressure cooker pan on medium heat.
- Add onions and fry until golden brown, about 12 minutes.
- Add ginger, garlic, and Rashmi’s Blend. Stir until spices turn fragrant, 15-20 seconds.
- Add pork and cayenne pepper, and continue to stir until the meat is browned on all sides, about 5 minutes.
- Add salt, sugar, vinegar, wine, and Garam Masala, mix, and cover with the pressure cooker lid.
- Lock the lid and wait until the pressure builds up.
- Lower the heat to medium-low and cook for 15 minutes under pressure.
- Take the pan off the heat and wait for the pressure to die completely (about 15 minutes) until the pressure indicator lowers.
- (If not using a pressure cooker, simmer covered on the stove until tender, about 40 minutes).
- Taste and adjust seasonings.
- Garnish with coriander and serve with rice.
Copyright © Rashmi Rustagi 2013. All Rights Reserved.