goan pork vindaloo in pungent brown sauce rice

Author of this recipe: Kelley Taulman

Spice up your meal with authentic Goan Pork Vindaloo! Cooked with tangy tamarind, fragrant spices and succulent pork chunks, this rich brown sauce recipe pairs perfectly with a bed of fluffy rice for an unforgettable dining experience. #GoanCuisine #PorkVindaloo #RiceDish

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Ingredients

• * Pungent brown sauce (or goan curry paste)
• * Goa pork vindaloo
• * Brown rice
• * Rice cooker
• * Goan cuisine
• * Indian spices
• * Pork meat
• * Onion
• * Garlic
• * Tomatoes
• * Chilies
• * Turmeric powder
• * Coriander powder
• * Garam masala
• * Salt
• * Vegetable oil
• * Meat thermometer
• * Spicy dishes

Steps

2. Goan Pork Vindaloo Recipe with Brown Sauce Rice
4. Ingredients:
6. For the Goan pork vindaloo:
7. - 500g of boneless pork shoulder, cut into small cubes
8. - 1 tablespoon of oil
9. - 1 large onion, finely chopped
10. - 2 cloves of garlic, minced
11. - 2 inches of ginger, grated
12. - 1 green chili, slit
13. - 1 teaspoon of turmeric powder
14. - 1 teaspoon of red chili powder
15. - 1/2 teaspoon of cumin powder
16. - 1 teaspoon of coriander powder
17. - Salt to taste
18. - 3 tablespoons of white vinegar
19. - 1 cup of water
20. - 2 bay leaves
21. - 4 green curry leaves
22. - 1 cinnamon stick
23. - 2 cloves
24. - 2 cardamoms
26. For the brown sauce rice:
27. - 1 cup of basmati rice, rinsed and soaked for 30 minutes
28. - 2 cups of water
29. - 1 teaspoon of ghee
30. - 4 cloves
31. - 4 green cardamoms
32. - 1 cinnamon stick
33. - 2 bay leaves
34. - Salt to taste
35. - Fresh coriander leaves, chopped, for garnish
37. Instructions:
39. Step 1: Drain and rinse the soaked basmati rice.
41. Step 2: In a pot, add 2 cups of water, ghee, cloves, green cardamoms, cinnamon stick, bay leaves, and salt. Bring to a boil and then reduce the heat to low.
43. Step 3: Cover the pot with a lid and let it cook for around 18-20 minutes or until the rice is cooked and fluffy.
45. Step 4: Fluff the rice with a fork and set aside. Keep warm.
47. Step 5: In another pot, heat oil over medium heat.
49. Step 6: Add finely chopped onion, minced garlic, grated ginger, and slit green chili. Fry for around 3-4 minutes until the onions turn golden brown.
51. Step 7: Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for another minute.
53. Step 8: Add boneless pork shoulder cubes to the pot and mix well with the spices.
55. Step 9: Cover the pot and let it marinate in its own juices for around 10 minutes.
57. Step 10: After 10 minutes, add white vinegar, water, bay leaves, green curry leaves, cinnamon stick, cloves, and cardamoms to the pot. Mix well.
59. Step 11: Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for around 45-60 minutes or until the pork is cooked through and tender.
61. Step 12: Serve the Goan pork vindaloo with fluffy brown sauce rice. Garnish with fresh coriander leaves.
63. Enjoy your spicy and flavorful Goan pork vindaloo with brown sauce rice!

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