Pork Vindaloo Victoria Hotel


(Pieces of tender Pork cooked in a spicy, tangy sauce – the original Anglo-Indian Delicacy, a legacy of the Portuguese in India)

Serves 6


1 kg pork belly or round cut into medium pieces with some fat and lard

3 big onions chopped finely

2 pieces of cinamon about an inch long

2 teaspoons cumin powder

½ teaspoon turmeric powder

1 teaspoon mustard powder or paste

2 teaspoons slightly hot chillie powder

1 teaspoon chillie powder for colour

1 teaspoon pepper powder

3 teaspoons ginger garlic paste

1 teaspoon sugar

½ cup tomato puree

½ cup vinegar

3 tablespoons oil

Salt to taste

Boil the pork in a little water with a pinch of turmeric and a little salt till tender. Remove and keep aside.

Make a paste of the cumin powder, turmeric powder, mustard powder, both chillie powder, pepper powder and sugar with a little water.

Heat oil in a suitable pan and fry the cinamon and onions till almost brown. Add the ginger garlic paste and fry for a few minutes.

Now add the mixed paste and sauté for about 2 or 3 minutes till the oil separates from the mixture.

Mix in the tomato puree and the vinegar and fry for a minute or two

Now add the boiled pork along with the remaining soup and and simmer on low heat for about 8 to 10 minutes till the pork draws in the flavours.

Remove from heat and let it stand for about 15 minutes before serving.

Garnish with 2or 3 slit green chillies only

Serve hot with rice or bread.



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