"The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls." — Alina
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dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece
whole black peppercorns
salt to taste
boneless pork loin roast, trimmed and cut into 1-inch cubes
garlic, minced, or more to taste
1 (2 inch) piece
fresh ginger root, minced
green chile peppers, seeded and cut into strips
I made this dish for family and friends for dinner and it was awesome , I used white wine vinegar instead of white vinegar. The dish was complimented with a pairing of coconut rice and green and yellow beans that where sauteed in chili oil garlic, onion, sweet red pepper, jalapenos and finished with a little grated ramano cheese yummmm.
I didn't follow the recipe exactly and I didn't have all the ingredients it called for but it was still wonderful!
My husband and I didn't like this recipe at all. The meet was tender, but his was a dissapointment. We followed the recipe to the letter, and I guess it turned out the way it was supposed to. Still, I think this needs more chillies, more genuine Indian taste for us to like it. But we did have fun cooking together though!
* Percent Daily Values are based on a 2,000 calorie diet.
Goan Pork Vindaloo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 148
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