Recipe for Goan Pork Vindalho

Follow these steps to boil the pork

• Thoroughly wash the pork and transfer it into a pressure cooker
• Apply 1tspn salt and 1tspn ginger garlic paste and 1/2 cup water to the pork and mix it well
• Put the lid onto the cooker and close it tight 
• Place the cooker on medium flame and let the pork get cooked until 1 whistle blows off
• Turn off the flame and immediately release all the steam from the cooker and only then open the lid

  Note:- if we wait until the steam is released by itself, there is a possibility of the pork getting further cooked with the steam and that is something we don’t want
• Do not discard the pork stock/water

  Note:- the pork should NOT be fully cooked it should be slightly hard because it will be further cooked at a later stage
• Transfer the pork into a bowl or vessel so that it doesn’t further cook inside the hot stock.  keep it aside 
  

Follow these steps to make the masala

• In a mixer, add the chillies, pepper corns, cloves, cumin seeds, cardamom and cinnamon sticks and rotate until you get a fine powder 
  
• Now to this you will add the other ingredients mentioned under the masala section I.e. the sugar, vinegar, garlic cloves and water

  Note:- add the water little by little 
  
• Make a smooth fine paste out of these ingredient and keep it aside
  

Follow these steps to make the Vindalho

• In a large vessel, add 2 tbspn oil, sliced onions and chillies, cover the vessel and place it on medium flame
  
• Once the onions turn Golden brown, add 2 tspn ginger garlic paste and mix well
  
• After you find that the raw smell of the ginger garlic is not longer strong, add in the pork stock, 2 tspn sugar, 1/2 cup vinegar and the masala paste and mix well
  
• Add 1/2 cup water into the mixer, give it a nice shake and add that water into the vessel

  Note:- Remember, we don’t waste even a drop of our precious masala😄
  
• Cover the vessel with a lid and let the gravy boil for about 15-20 minutes

  Note:- please stir the gravy at regular intervals so that the gravy doesn’t get stick to the bottom of the vessel
  
• Afer 20 minutes, add in the boiled pork and mix well
  
• Let the vessel now be open and increase the flame to high
  
• Keep mixing and stirring the pork for the next 10 minutes or so. Do not leave it to boil without stirring or else the gravy will get stuck at the bottom of the vessel since we’ve turned up the heat

  Note:- The gravy with splash while boiling so please be careful while stirring
• Check if you require salt, sugar or vinegar as per your preference. You can add it at this stage

  Note:- The gravy should be Thick, picy, Sour and tangy. 
• After about 10 – 12 minutes of the gravy boiling , turn off flame
  
• Leave the vessel half open and keep aside to cool at room temperature
• Note: It may taste as if the Vinegar is hitting the throat or you may feel it is too vinegary but wait until the next day. 
• Very Important Note:- Pork Vindalho has to be boiled for the next two days before consuming it. You cannot and will not enjoy pork Vindalho on the day you make it. So always remember to make it 2-3 days in advance. The earlier you make or let’s say the longer you keep Pork Vindalho, the better it tastes as the masalas get more time to get I used in the pork and this method is called curing or maturing of the Vindalho. Therefore, I mentioned that the Pork should NOT be Fully Cooked when it is being boiled in the pressure cooker. Because it goes through 2-3 days of further cooking. On the 2nd day of boiling the Vindalho, you will get the correct texture of the gravy
• You can enjoy your Vindalho with Sannas or Kadak Pao or Pulao or plain white Rice! The choice is all yours! 😀😀😀
• You can store Pork Vindalho in an Air Tight Vessel in the deep freezer section of your refrigerator for upto 1 year. Just ensure that it doesn’t come in contact with water for example a wet spoon or a wet hands, etc. 

Follow these steps to make the Ginger Garlic paste

• 1) Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don’t. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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