This morning I was at the Villa Theresa convent in our parish. The nuns were celebrating the feast day of their founder, Blessed Mary of the Passion. The sisters made some pork vindaloo with dosas for breakfast and I had to get my hand on this recipe. Here is Sr. Antonetta’s recipe
Ingredients for Goan Pork Vindhalo – (As many spellings of Vindalo, so are there versions)
Ingredients for masala
30 medium size Kashmiri chilli stemmed and seeded
5 to 7 other red chilli stemmed and seeded
Around 2 inch cinnamon sticks
1 and ½ teaspoons cumin seeds
Around 12 to 15 cloves
Around 1 teaspoon of black peppercorns
1 teaspoon turmeric powder
1 inch ball of Goan Tamarind
1 and 1/2 inches of ginger
Around 20 cloves of garlic
2 table spoon salt
1 cup Goan toddy vinegar
Grind all the above ingredients to a fine paste. Adding vinegar according to the consistency.
Wash the mixer/grinder with a cup of water and save it for later use
2 kilo fresh pork cut into medium size cubes washed, drained and dried.
Add salt and the ground masala. Mix well cover and keep aside to marinate for 8 to 9 hours
Add 4 onions chopped in cubes to the marinated pork. Add the water saved from washing the mixer and keep on medium heat to cook.
After 10 minutes keep the flame on sim. Cover and cook for 30 min or till the pork is almost done. Garnish with salt, Vinegar and cut garlic according to your taste and let it cook for another 10 minutes.
I avoid seasoning onions with any oil as the pork is best cooked in its own fat.
Can serve around 20 generous servings.
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