My #recipeoftheweek is Pork Vindaloo which is locally known as vindahlo.
I usually get into trouble when I talk about this dish because most Goans are foodies and they are soooo passionate and protective (which I love) about their cuisine that they hate what we have done to their beloved dish.
So here goes - a traditional vindaloo is a spiced pork, garlic and vinegar stew dish that comes from the Portuguese dish called ‘Carne de vinha d’ahlos’ or pork marinated in wine and garlic. This dish is a great example of how food evolves and changes with different influences. Over the years the wine changed to a local coconut toddy vinegar, spices and chillies added and it became a deliciously delicate dish with a unique balance of flavours.
Now in the western world we have created a very different dish which is usually called ‘the hottest thing on the menu’ with and dare I say it potatoes added.
My recipe is based on the more traditional style which does have a chilli 🌶 kick but more important is the amazing flavour. Wether you add potatoes or not - thats your call but it's definitely one to try this week!