Pork Vindaloo Recipe—Anglo-Indian Recipe—Christmas Special

Pork Vindaloo Recipe—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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20 comments

  1. What wine vinegar should I used??? White or Red

  2. Gitartha P. Bhuyan

    Being from Assam, NE India, pork is one of my favorites. This recipe is almost same to one of the way which we people here in Assam make pork. Watching it was absolute delight. 🌻

  3. Chitres Guria

    To be honest I will put dark chocolate in place of Jaggery.

  4. Donald Jonathan Gomez

    Yeah 🤘

  5. That is curry hahahaha

  6. sreekanth MR

    Super

  7. Nice video. But dont use plastic film to cover your food. Use lid instead. Say no to plastic.

  8. mahanand tiwari

    can i try same method with chicken or motton

  9. Would like a sorpotel recipe also….sorpotel and bread has memories from school life

  10. CaptainKarma1972

    Well executed !

  11. Hello. Do you have the recipe in measuring spoons instead of grams? Thx

  12. Pratik Shobhan Chowdhury

    The sheer amount of research that goes into each video of you people is truly astounding. Hope you guys have plans of opening a restaurant soon. Would surely visit the next time I'm in Kolkata 🙂

  13. Question: do you fully wash your cast iron skillet? Or leave some oil for seasoning? This one looks quite dry!

  14. Patrick Hendrickson

    can you please upload the recipe of fish head curry made without tamarind. kochi Anglo Indian style. thank you

  15. Abhijit Chatterjee

    what can i use instead pf tamarind pulp as iam not too fond of it …maybe tomatoes or something?

  16. Suraj Gurung

    So you don't have to add salt in this recipe?

  17. Simply wonderful.

    Thank you both.

  18. mariyam shaukat

    Hands down the best food channel on youtube! Love it

  19. May I request you to share Duck Recipes? Thanks in advance.

  20. Lovely recipe, just like my mother used to make. Fond memories of happy days.