Goan Pork Vindaloo – Tangy & Spicy Curry Step-by-Step скачать в хорошем качестве

Goan Pork Vindaloo – Tangy & Spicy Curry Step-by-Step

Learn how to make a Goan-style Pork Vindaloo curry that’s mouth-watering, fiery, and tangy—without using any store-bought paste. This step-by-step video shows you how to build flavour from scratch, mash your own masala, and braise the pork shoulder until spoon-tender. 0:00 Re-hydrating Kashmiri Chillies in Palm Vinegar 0:34 Toasting the Goan Spice Blend 1:26 Grinding a Bright-Red Masala Paste 2:54 Why I Cook the Paste First 4:22 Pre-Salting & Pre-Fatting the Pork 5:03 Low-and-Slow Braise → Natural Emulsion 🍖 Ingredients (Serves 4–6) For the Pork: • 800 g pork shoulder or belly, cut into 3–4 cm chunks • 1 tsp salt (1.25% of pork weight) • 2 tsp neutral oil or lard (to lightly coat before cooking) For the Spice Paste: • 6–8 dried Kashmiri chillies, deseeded • 75 ml palm vinegar (or malt vinegar + pinch of brown sugar) • 4 garlic cloves, crushed • 1 tsp cumin seeds • 1 tsp coriander seeds • ½ tsp black peppercorns • 4 whole cloves • 1 small cinnamon stick (or ½ tsp cassia) • ½ tsp turmeric powder • 1½ tsp jaggery or brown sugar For Cooking: • 3 tbsp lard or neutral oil • 200 ml hot water (adjust as needed) • Salt to taste (optional) ⚙️ Method 1. Prepare the Chillies & Vinegar Base: Deseed the dried Kashmiri chillies and soak them in 75 ml palm vinegar for about 45 minutes. This extracts both fat- and water-soluble compounds and creates a deeply red, flavourful base. 2. Toast and Grind the Whole Spices: In a dry pan, toast the cumin seeds, coriander seeds, peppercorns, cloves and cinnamon stick over medium heat until fragrant. Let cool slightly, then grind to a powder. 3. Make the Spice Paste: In a mortar and pestle (or food processor for ease), grind the soaked chillies with garlic, turmeric, jaggery, and the freshly ground spice powder. Add a splash of the vinegar from the soak to loosen the paste. Continue grinding until smooth and emulsified. 4. Start the Curry Base: Heat 3 tbsp lard or neutral oil in a heavy pot over medium heat. Add the spice paste and cook slowly, stirring frequently. Allow all the water to evaporate and cook until the fat starts to visibly separate or bubble through the paste – about 15 minutes. Do not salt yet. 5. Emulsify the Sauce: Deglaze the paste by adding the rest of the chilli-soaking vinegar. Stir vigorously to create a loose emulsion. The acid helps denature proteins and binds the fat and paste together into a glossy base. Let it simmer gently for about 5 minutes. 6. Add the Pork: Meanwhile, season pork chunks with 1.25% salt by weight and coat lightly in lard. Add directly to the emulsified curry base without searing. Stir well to coat evenly in the sauce. 7. Simmer the Vindaloo: Pour in about 200 ml hot water – just enough to mostly submerge the pork. Cover loosely and simmer on low heat for 90 minutes. Remove the lid and continue simmering for another 30 minutes to gently reduce and concentrate the sauce. 8. Finish and Serve: You should see a thin layer of fat on the surface and a deeply red, emulsified sauce. Most of the fat-soluble spices will have integrated into the liquid. Taste and adjust with extra vinegar, sugar or salt if needed. Let the curry rest for 15–30 minutes off the heat before serving. Serve with plain steamed rice or Goan sannas. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #vindaloo