By Mrs. Winifred DSouza, Manipal
Pork vindalu is a dish originally from Goa. The term ‘Vindalu’ is derived from the Portuguese dish ‘Carne de Vinha d’ Alhos’, which is a dish of meat, usually pork, with wine and garlic. The dish evolved into the vindalu curry dish when it received the Goan treatment of adding plentiful amounts of traditional spice and using malt vinegar instead of red wine.
- Pork : One and half kg
- Green chillies : Six
- Garlic : 1 pod
- Ginger : 2’’size
- Dry chillies : 20
- Cumin : One tea spoon
- Pepper corn : One tea spoon
- Turmeric powder : One tea spoon
- Coriander : One table spoon
- Cardamom : Four
- Cinnamon : 2’’ size
- Vinegar : One cup
- Mustard oil : Fifty ml.
- Curry leaves : Twenty
- Salt as per taste
Cut meat into slightly bigger pieces, wash and dry.
Grind dry chillies, cunin, pepper corn, coriander, turmeric powder, cinnamon, cardomon to a fine paste with vinegar.
Slice ingredients green chillies, ginger and garlic.
Marinate meat with ground masala and salt for eight hours, mixing 2-3 times.
Heat oil and fry curry leaves till brown.
Add meat, sliced masala and masala water.
Cook in medium fire till the meat is cooked.
The extra fat floating above the preparation can be drained if someone does not like the extra fat.This preparation can be served hot with idli, dosa or bread. As vinegar acts as preservative pork vindalu remains fresh for longer time.