Pork Vindaloo—Anglo-Indian Recipe—Christmas Special

Pork Vindaloo—Anglo-Indian Recipe—Christmas Special
Pork vindaloo is hot-sour-spicy, almost pickle-like, braise of fatty pork with lots of garlic, vinegar and chillies. Vindaloo was born in Goa sometime in the 16th or 17th century after the Portuguese set up colony there. The word vindaloo comes from the Portuguese recipe ‘vino de alhos’ where ‘vino’ refers to (wine) vinegar and ‘alho’ is the word for garlic. Vindaloo is a fusion of Portuguese, Goan and South Indian ingredients and cooking.

This particular recipe comes from the book ‘Curry: A Tale of Cooks and Conquerors’ by Lizzie Collingham. The book, besides being one of the best writings on Indian food history, has some fantastic recipes such as this one. We looked at a lot of recipes, both online and in books, but honestly this recipe of vindaloo—though a little more elaborate in the number of spices—is in our opinion one of the best.

Considering just how good this vindaloo tastes, it is really easy to make if you have all the ingredients. While the original recipe used pork, you can use duck instead of pork too.

Get the book: https://www.amazon.in/dp/0099437864?tag=bongeats0c-21 (affiliate link)

View the FULL RECIPE at https://bongeats.com/recipe/vindaloo/
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Christmas fruitcake: https://www.youtube.com/watch?v=Cd0x661PujE&list=PLGX3dcCcJDYxj4vK9S3uvL4WSGS69ahcf&index=2
Steamed ginger pudding: https://www.youtube.com/watch?v=mB3ImCyk7NU
Prawn cocktail: https://www.youtube.com/watch?v=E1oimNgvzGc
Chilli pork: https://www.youtube.com/watch?v=VjVYttymMTA

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‘Bushwick Tarantella’ by Kevin McLeod

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Pork Vindaloo—Anglo-Indian Recipe—Christmas Special

15 thoughts on “Pork Vindaloo—Anglo-Indian Recipe—Christmas Special”

  1. Love your videos.

    one question though…

    Is pork butt really that fatty? any other cut suggested for someone who really craves fatty meat? 😛
    (except belly)

  2. Bishal. Day before yesterday, I came across another recipe for the same. It was almost same.. 😍😍

  3. omg I have this book too! love how Collingham peels back layers of history, century by century, to give us such a well-written, meticulous account of the evolution of Indian cuisine as it, to quote the name of the book's final chapter, "travels the world". Never thought anyone would attempt any of the recipes from the book, but you guys did it! Great job as always Saptarshi da and Insiya di!

  4. As far I know this is a goanese recipe that came from Portuguese..The channel name is #Bongeats.. It's your channel you so can cook and put any video that you want..But being a fan and follower of your channel, I would like to see another channel namely 'World eats' or something else for these kind of cuisen..

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