Flavours of Monash

Pork Vindaloo (Goanese)

Author: Krishna Arora

• 500gms Pork (cut into small cubes)
• 3 tspn Chilli powder
• 1 tspn Black peppercorns
• 1 tspn Cumin seeds
• 1 cup Vinegar
• 1 tspn Sugar
• 6 Cloves Garlic
• 4 Large Chillies
• 1 Inch Ginger (finely chopped)
• 2 Onions (chopped)
• 1 Tbsp Brandy
• Oil as required
• Salt to taste

• Grind or blend the garlic, chilli powder, chillies, pepper, ginger and cumin seeds with the vinegar into a thick paste.
• Fry the pork on a slow fire in its own fat and if required, add a few spoons of oil.
• Remove the pork from the pan and set aside. Keep enough fat in the pan to fry the onions in. Fry onions until golden brown, add the ground paste and fry for 5 minutes.
• Add the pork (draining out extra fat) to the mixture of spices, add brandy and salt.
• Simmer until pork is cooked and the gravy is thick, then add sugar.
• Serve hot with boiled rice.