Review of the Pork Vindaloo Recipe
Hi there, Ray here again.
My girlfriend wasn’t coming around for my weekly curry tasting and this gave me a chance to use the great Pork Vindaloo recipe that had been supplied by my flatmate’s mother. A vindaloo is a very hot curry (hotter than a madras but not as hot as a phal).
I had to buy the pork and also some ground cloves and nutmeg. I went to my favorite Indian supermarket and located the spices amongst the rows of bins full of flours, lentils and spices. I always enjoy shopping, and browsing, at this supermarket where the spice smells are almost intoxicating. I had dried chillies at home but found a huge bin of dried Kashmiri chillies and so I bought a few for the vindaloo. I also went into the freezer section and grabbed a packet of frozen aloo paratha to accompany the curry.
Making the vindaloo was surprisingly easy.
I made up the marinade, cut up the pork and then put it all into a bowl that I covered with kitchen film and put into the fridge. Then I went out for the day whilst the pork was marinating.
I started the cooking a couple of hours before the planned eating time.
I peeled, and chopped, the onions and fried them to perfection.
Then I fried the pork. I was a bit concerned that there was no oil left in the frying pan once the onions had been taken out but there was enough marinade inside the pork to make sure that the pork didn’t stick whilst frying.
After 10 minutes I turned down the heat, added the cooked onions and marinade, covered the frying pan and left the vindaloo to simmer for 90 minutes.
I checked, and stirred, the vindaloo about every 15 minutes.
After 75 minutes I started the rice cooked the aloo paratha in my second frying pan (the paratha are cooked in the frying pan without any oil – they just take about 2 minutes to cook on each side).
Everything was ready on schedule and I served up the meal to the waiting diner (my flatmate).
And the vindaloo was simply stunning. It is a spicy hot curry – be warned – and does taste of vinegar (all vindaloos taste of vinegar). The pork was very tender and had a good texture as well as heat. I thought that it was one of the best vindaloo curries that I’ve ever eaten. Even my flatmate enjoyed it and he doesn’t eat vindaloos.
We gave the vindaloo a high rating of 8.5 out of 10 with a heat rating of hot.
If you like vindaloo then I definitely recommend that you try out this recipe.
And we had a double bonus because the recipe makes enough curry for 4 people and there was only 2 of us – so we have pork vindaloo for dinner tomorrow night – a great result!!
