This recipe is from a very old cook book
Pork Vindalho
1 kg. pork (cubed)
6 onions
15 flakes garlic
2″ piece ginger
20 Kashmiri chillies
3/4 tsp. cumin
1/2 tsp. peppercorns
1″ piece whole turmeric
6 green chillies (slit)
salt, tamarind, vinegar and sugar to taste
Method
Finely slice the onions, 6 garlic flakes and 1″ of ginger.
Grind together the Kashmiri chillies, cumin, peppercorns, turmeric, and the remaining garlic and ginger. Fry the green massala (ie., the onions, garlic and ginger) and when brown add the pork, then the ground massala, and fry for 10 minutes. Next add warm water sufficient to cover the pork. When the water has reduced to half add the green chillies and the sugar, salt, tamarind and vinegar to taste. Simmer on a slow fire till the gravy is thick
Fr. Warner D'Souza is a Catholic priest of the Archdiocese of Bombay. He has served in the parishes of St Michael's (Mahim), St Paul's (Dadar East), Our Lady of Mount Carmel, (Bandra), a ten year stint as priest-in-charge at St Jude Church (Malad East) and at present is the Parish Priest at St Stephen's Church (Cumballa Hill). He is also the Director of the Archdiocesan Heritage Museum and is the co-ordinator of the Committee for the Promotion and Preservation of the Artistic and Historic Patrimony of the Church.
Lovely recipe worth trying out, definitely next time I cook something with pork. Which year would this recipe be from?
It was an old hand written recipe
Thanks for the authentic Goan recipe, Fr!
Exactly the way my Mom used to make the dish 🙂