PORK VINDALOO KERALA STYLE | പോർക്ക് വിന്താലു | Malayalam recipes | Authentic Kerala Recipes

Описание: PORK VINDALOO KERALA STYLE | പോർക്ക് വിന്താലു കൊച്ചി സ്റ്റൈലിൽ | Malayalam recipes | Authentic Kerala Recipes | Kochi

🌟 Pork Vindaloo - an Indo-Portuguese invention!

Vindaloo is believed to have come from the Portuguese dish "carne de vinho e albos" or meat with wine and garlic. Portuguese sailors visiting India, used to preserve meat in wine and garlic during their long journey. Goans couldn’t pronounce vinho e albos and ended up calling it "vindaloo". The name stuck.

Of course, one of the major tweaks to the original recipe was the addition of chilies. The Kerala variation is not very different from what you get in Goa. But there are subtle, but notable differences.

Traditionally pork meat is used to prepare a Vindaloo, but later modified versions using chicken and beef become popular and began filling tables at restaurants.

The spiciness can be varied according to your choice from mild-to-hot by altering the amount of chili used. When preparing Vindaloo, tenderloin or shoulder cut is preferred. A fattier cut adds a lot of flavour. But if you are looking for something healthier, use pork shoulders. The fat renders oil and also helps avoiding addition of extra oil while cooking.

Don't forget to check my Red Meat playlist for more authentic Kerala recipes.


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[Chapters]
00:00 Introduction
00:43 Marination
03:38 The Cook
06:40 Ending
⌚ Video Duration: 7.32 mins
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