Vindaloo
Vindaloo descends from a Portuguese wine-and-garlic pork dish, transformed by Goan cooks who swapped in vinegar and native chillies.
A fiery Goan curry with Portuguese roots — pork marinated in vinegar, garlic and chillies, slow-cooked into a deeply tangy, intensely spiced curry.
Ingredients
Method
Blend vinegar, chillies, garlic, cumin and turmeric into a smooth marinade paste.
Coat pork thoroughly and marinate at least 4 hours, ideally overnight.
Fry onions until golden, add the marinated pork and cook until browned.
Add a little water, cover and simmer for 45-50 minutes until the pork is tender and the sauce has thickened.
The longer the pork marinates, the deeper and more balanced the sourness becomes — don't rush this step.
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