(click to enlarge)
| 6 w/rice
India learned this "robust" dish from 16th century Portuguese sailors.
Goa was the port through which they introduced chili peppers, vinegar
and pickled pig to India. Pickled pig and vinegar didn't go far from
Goa - but the chili pepper was soon the darling of southern Asia. See
Note-4 for serving and storage,
Note-5 for comments.
Pork, lean only
Dried Red Chili (1)
Chili Serrano (2)
Mustard Oil (3)
PREP - (9+ hrs - 1-1/4 hrs work)
RUN - (1-1/4 hr)
- Cut PORK into 3/4 inch cubes removing all fat (Indian cooking
does not use animal skin or fat).
- Make marinade: Grind all the spices to a powder. Crush GARLIC
and chop fine. Slice GINGER very thin and chop very fine, mix
with Garlic and pound to paste in a mortar. Work everything together
into a smooth paste.
- Massage Marinade thoroughly into Pork and set aside
for at least 4 hours, but 6 to 8 is better. If you just must marinade
in the fridge, that'll be 16 hours minimum.
- Quarter ONIONS lengthwise and slice fairly thin crosswise.
- When ready to start cooking, crush GARLIC and chop fine.
Slice GINGER very thin and chop fine. Split CHILIS in
quarters lengthwise or slice in fairly wide diagonals. Mix all.
- Drain Marinade from Pork - DO NOT discard
- ONLY IF using MUSTARD OIL (Note-1),
heat in the sauté pan until the first trace of smoke, then
turn off heat and let cool just a little.
- In a spacious sauté pan heat Oil and fry Onion,
stirring diligently until a uniform light blond color.
- Stir in Chili Mix and fry stirring vigorously until garlic
takes on some color, then stir in the Pork and continue to
stir until all ingredients are evenly distributed.
- Stir in Marinade and 1/4 c Water. Salt to
taste (don't skimp, you're gonna die anyway), cover and simmer for
about 40 minutes or until Pork is reasonably tender, but not falling
- Serve with steamed Basmati rice and plenty of Beer
or Red Wine.
- Dried Red Chilis: The count of dried
chilis is for the common Japones, which are relatively mild.
I prefer the much hotter de Arbols or Thai chilis. Apply windage for
your chilis and your tolerance. For details see our
- Chilis Serranos: The hot green chilis
used in India aren't much available in North America, so we use
Serranos - a bit different in flavor, but they work fine. The number of
chilis given in this recipe results in a shamefully mild
vindaloo, so feel free to adjust up to taste (only Canadians are
allowed to adjust down).
- Mustard Oil: This oil is found in
markets that serve an Indian community, it is always labeled "for
massage use only" due to lack of FDA certification. While it's
necessary for authenticity, if you don't have it use Pure Olive Oil
(not virgin). For details see our
Mustard Oil page.
- Serving: This dish improves with age.
Refrigerated it should be brought to a simmer once a week, if kept at
room temperature, every day or two depending on the temperature of the
- Comments: Pig is not widely eaten in
India for economic reasons, but the Kodava, inland from Goa, hold pig
in high esteem. If burdened by dietary prohibitions you will have to
use beef or lamb, but some heretics now use chicken, and some American
self styled "chefs" substitute tomatoes for the vinegar. Intolerable!
This is a dish for drunken sailors, not polite society.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
imm_pigvinda1 041024 r 100821 r 140508 var -
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