After my last Goa-based recipe my husband asked me to come up with an easy version for Pork Vindaloo. He loves the sweet and sour flavors that come through in many of these Indian recipes. I have simplified the procedure but I have not compromised on the spices that make up the vindaloo masala. The result is a rich pork dish that everyone will love.
The Goan Pork Vindaloo recipe originated with Portuguese who had a recipe for cooking meat with wine and spices called Vinha d’Alhos. The Indians, who didn’t have much access to wine, substituted vinegar and added local spices including chiles giving us the popular Indian recipe.
A popular staple at pubs across London, one can find it on Indian menus worldwide. Pork Vindaloo can be served with rice but it is best with chapatis.
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