As the only state in India that is largely Catholic there are no taboos surrounding the use of pork in Goa. The dish, like so many in this state, are a combination of Portuguese and India flavours and cooking styles. The result is a spicy dish with plenty of vinegar and is far removed from the British restaurant-style Vindaloo.
What you need… • 800g pork (a mix of cheek and leg is ideal), cut into largish bite-sized chunks • 1 Tablespoon ghee • 2 Tablespoons oil • 2 red onions, finely chopped • 240ml pork or chicken stock • 1 Tablespoon coriander leaves • Salt to taste
How to make it… 1. Mix all the Marinade ingredients together, add the pork and leave for 2 to 4 hours. 2. Mix all the ingredients from the Spice Paste to form a thick paste and set aside. 3. Heat the ghee and oil in a pan to a medium heat, add the pork with the marinade and fry until all the pieces are browned (about 5–7 minutes). Remove the pork from the pan and set aside. 4. Add the onions to pan and fry until they soften and start to brown (about 5 minutes). 5. Add the pork and cook for 5 minutes. 6. Add the Spice paste and cook for 5 minutes. 7. Add the stock, reduce the heat and cook until the meat is cooked through and tender (at least 45 minutes but up to 90 minutes). Stir occasionally and add water as necessary to stop it sticking. 8. Add salt to taste and sprinkle the coriander leaves on top before serving. • Recipe courtesy @thecurriedlondoner (Instagram)