Pork Vindaloo is a typical Christian dish from the state of Goa, on the west coast of India, known for its bold blend of spices and sweet and sour flavors. This dish, of Portuguese origin, has been enriched by local culinary traditions to become a staple of festive celebrations, including Christmas. This easy-to-prepare dish is naturally gluten-free. With its deep aromas and spicy sauce, Vindaloo Pork will bring an exotic touch to your Christmas menu.

Gluten-free pork Vindaloo: a spicy classic for an Indian Christmas

India

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Preparation time 20 mins Cooking time 1 hrs Rest time 2 hrs Total time 3 hrs 20 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape Cooking method: Traditional Recipe themes: N Christmas

Ingredients

Servings

• For the marinade:

• 1 kg pork (shoulder or breast, cut into cubes)

• 2 tbsp white wine vinegar

• 1 tsp turmeric

• 1 tsp of salt

• For the sauce:

• 2 Tbsp coconut oil or vegetable oil

• 2 onions, finely chopped

• 3 tomatoes, pureed (or crushed canned tomatoes)

• 1 tbsp garlic and ginger paste

• 2 tsp chili powder (or adjust according to your spice tolerance)

• 1 tbsp ground coriander

• 1 tsp ground cumin

• 1 tsp mustard seeds

• 1 tsp garam masala

• 2 cinnamon sticks

• 3 cloves​

• 3 tbsp cider vinegar or lemon juice

• 250 ml hot

• Salt, to taste

• For the garnish:

• A few fresh coriander leaves

• Lemon slices for serving

Preparation

1. Step 1: Marinade: Toss the pork with the vinegar, turmeric and salt in a large bowl. Leave to marinate in the refrigerator for at least 2 hours, or ideally overnight.
2. Step 2: Prepare the sauce: Heat the oil in a large saucepan or Dutch oven. Saute the mustard seeds, cinnamon and cloves until they release their aromas. Add the chopped onions and fry until golden brown. Add the garlic and ginger paste, then the powdered spices (chili, coriander, cumin, garam masala). Mix well.
   
3. Step 3: Cooking the Pork: Add the marinated pork cubes to the pan and brown them on all sides. Add the tomato puree, cider vinegar (or lemon juice) and hot water. Mix well. Cover and simmer over low heat for 40 to 50 minutes, or until the pork is tender and the sauce has thickened. Stir from time to time to prevent the bottom from sticking.
   
4. Step 4: Finishing: Taste and adjust seasoning if necessary.
5. Garnish with fresh coriander leaves and serve hot.

Note

Accompaniments : Serve Pork Vindaloo with basmati rice for an ideal combination.

Milder option : Add a tablespoon of coconut sugar to tone down the spiciness, if needed.

Keywords: pork vindaloo recipe, gluten-free Indian recipe, gluten-free pork recipe, world recipes

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