In India, not many people are used to eating pork or beef, but when they grow up in Shillong, it is hard to ignore it. One of Shillsong’s most popular dishes is the pork and rice dish, which can be found on every corner of every street.
If you are a lover of spicy food, you can make it as hot as you like by adding more cayenne and rounding off the bowl with green chillies. You can also add a few mustard seeds and grind them in a spice mill with cashmere chilli if you like. If you want it to be less hot, crush the chiles in a blender and remove the seeds with a spatula.
In restaurants, it’s usually a combination of pork and rice, with a little vinegar and a lot of chilli peppers.
Goa Vindaloo is made from a meat dish marinated in wine, vinha and garlic. It is a spoilage Portuguese “carne,” but the meat is cooked in wine and vinegar with garlic, and the authentic spicy “vindaloo” tingles on the tongue and melts in the mouth.
For the meat, I suggest not using lean meat – preferably some fat and marble for an instant pot recipe. Try using pork shoulder for this dish if you are not a fan of chicken or beef.
“Vindaloo” or at least the current iteration of Vindaloo was born many years ago, and has evolved into a sweet and savoury dish with a rich, spicy flavor. The dish is fiery hot and is prepared with sun-dried red chillies, garlic, onions, salt, red pepper flakes, coriander seeds and spices. It has been doctrinated with Indian and Goan spices and ingredients, but is still fiery and spicy, especially with the addition of red peppers and red wine.
Vindaloo paste usually contains ground and dried spices, including red chillies, garlic, onions, salt, red pepper flakes, coriander seeds and spices, and sautéed onion puree.
In short to make an ok vindaloo, marinate the pork (or other meat) in some vindaloo spice paste for 15 minutes, preferably overnight, then put it into a food processor with some turmeric and mix, then set aside. Transfer to another plate, add some rice, allow to cool slightly. Eat.
That’s all for today folks!
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