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 vesselNote:- 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 minutesNote:- 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 heatNote:- 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 stageNote:- 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.