Best Spicy Pork Goan Style Recipes

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SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY



Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

Steps:

  • Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
  • Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
  • Cover and marinate in the refrigerator for at least 30 minutes.
  • Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
  • Sprinkle a bit of sesame seeds on top, then serve with rice!
  • Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

GOAN PORK VINDALOO



Goan Pork Vindaloo image

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.

Provided by Alina

Categories     World Cuisine Recipes     Asian     Indian

Time 9h55m

Yield 8

Number Of Ingredients 16

16 dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick
1 teaspoon cumin seeds
6 whole cloves
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
1 tablespoon white vinegar
salt to taste
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
¼ cup vegetable oil
4 onions, chopped
10 cloves garlic, minced, or more to taste
1 (2 inch) piece fresh ginger root, minced
2 cups boiling water
2 green chile peppers, seeded and cut into strips
¼ cup white vinegar

Steps:

  • Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
  • Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
  • Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
  • Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 9.2 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 1.9 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 50.7 mg, Sugar 3 g

GOAN PORK VINDALOO



Goan Pork Vindaloo image

Try my version of this popular export from Goa.

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 21

1 teaspoon cumin seeds
1 teaspoon coriander seeds
5 whole black peppercorns
2 green cardamom pods, seeds only*
2 whole cloves
1 (1/2-inch) piece cinnamon stick
1 (1/2-inch) piece fresh ginger, peeled and chopped
7 garlic cloves, peeled and left whole
3 fresh red chiles
3 tablespoons white wine vinegar
Pinch kosher salt
12 ounces pork shoulder, cut into 1-inch cubes
3 1/2 ounces pork belly, cut into 1-inch pieces
5 tablespoons vegetable oil
1 small onion, finely chopped
3/4 teaspoon mustard seeds
Handful cashew nuts
8 ounces basmati rice, cooked according to package instructions, for serving, optional
4 wheat tortillas, for serving, optional
2 handfuls chopped lettuce leaves, for serving, optional
4 tablespoons sour cream, for serving, optional

Steps:

  • Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to a fine powder.
  • In a food processor, blend the ginger, garlic, chiles, and white wine vinegar, to a paste.
  • Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, covered, and placed in the refrigerator to marinate for 1 1/2 to 2 hours.
  • Heat 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3 to 4 minutes, or until golden brown.
  • Add the marinated pork pieces, and fry for 6 to 7 minutes, turning once, or until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid, and cook for 35 to 40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
  • Heat the remaining oil in a separate pan over medium heat. When the oil is hot, add the mustard seeds. Caution: The mustard seeds will start to pop. Keep the pan well away from your face and eyes. Be careful of the popping mustard seeds and the splatter of oil. Once the mustard seeds start to pop, add the cashew nuts, and fry for 2 to 3 minutes, stirring occasionally, or until the nuts are golden-brown.
  • To serve the dish, either divide the rice, if using, among 4 serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the center of 4 wheat tortillas, if using, sprinkle with chopped lettuce, and sour cream and roll up into parcels.

VINDALOO (GOAN-STYLE HOT AND SOUR PORK)



Vindaloo (Goan-Style Hot and Sour Pork) image

This dish was brought to Goa by the Portuguese and soon became a popular Goan dish often served during special occasions. Historically this Pork dish is cooked with plenty of wine vinegar and garlic, however it soon received the Goanese treatment adding plentiful amounts of spice and chilli. It is a little bit of work, but I think it's worth it.

Provided by - Carla -

Categories     Curries

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

2 teaspoons whole cumin seeds
2 dried chili pods
1 teaspoon black peppercorns
1 teaspoon cardamom seed
1 cinnamon stick (3-inch long)
1 1/2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons white wine vinegar
1 1/2 teaspoons salt
1 teaspoon brown sugar
5 tablespoons vegetable oil
2 medium onions, cut into rings
1/3 cup water
2 lbs pork, cut into 1-inch cubes
1 ginger cube, 1 inch cubed, chopped
8 garlic cloves, peeled
1 tablespoon coriander seed, ground
1/2 teaspoon turmeric

Steps:

  • Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
  • Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
  • Heat the oil in a wide, heavy pot over a medium flame.
  • Add the onions.
  • Fry, stirring frequently, until the onions turn brown and crisp.
  • Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
  • Add this puree to the ground spices in the bowl.
  • -= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
  • Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
  • Heat the oil remaining in the pot once again over a medium-high flame.
  • When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
  • Now add the ginger-garlic paste to the same pot.
  • Turn down the heat to medium; stir the paste for a few seconds.
  • Add the coriander and turmeric; stir for another few seconds.
  • Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
  • Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
  • Serve with Basmati rice and enjoy!

Nutrition Facts : Calories 456.1, Fat 26.2, SaturatedFat 6.2, Cholesterol 126.9, Sodium 670.3, Carbohydrate 11, Fiber 3, Sugar 2.4, Protein 43.4

SLOW COOKER GOAN PULLED PORK



Slow cooker Goan pulled pork image

Slow cook pork shoulder in Indian spices until meltingly tender, then shred and serve with chapatis, crunchy veg salad, cooling raita dip and mango chutney

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 8h25m

Number Of Ingredients 18

2 tbsp olive oil
1 large onion , halved and sliced
1 garlic bulb , cloves peeled
thumb-sized piece ginger , shredded into very thin matchsticks
1 tbsp ground cumin
2 tbsp smoked paprika
2 tbsp ground coriander
½-1 tsp cayenne pepper (depending on how hot you like it)
225ml cider vinegar
2kg boneless pork leg or shoulder
3 carrots , shredded with a julienne peeler or coarsely grated
1 red onion , finely chopped
3 tomatoes , chopped
generous handful fresh coriander
1 lemon , juiced
1 tbsp olive oil
12 warm chapatis or small wraps
chunky cucumber raita (see goes well with) and mango chutney

Steps:

  • Heat the oil in a large frying pan. Fry the onion, garlic and ginger for about 10 mins. Stir in the spices, pour in the vinegar and stir well. Tip into the slow cooker (we used a 6.5-litre model) and add 1 tsp salt and about 20 turns of a black pepper mill. Add the pork joint, turn in the mixture to coat it, then arrange it in the pot so it is rind-side down. Cover and cook on low for 7-8 hrs.
  • Meanwhile, make the salad. Mix the carrot with the onion, tomato and coriander, then toss just before serving with the lemon juice and oil.
  • Remove the rind and fat from the pork and skim all the fat from the juices, then shred the meat into the juices. To serve, put some meat and salad on one side of a chapati, then top with the raita and chutney, fold over and eat with your hands.

Nutrition Facts : Calories 529 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 65 grams protein, Sodium 1.1 milligram of sodium

SLOW-COOKER GOAN PORK VINDALOO



Slow-Cooker Goan Pork Vindaloo image

In 1510, when the Portuguese invaded Goa, a region on the west coast of India, they brought with them a dish called carne de vinha d'alho, a sailors' preserve of pork stored in wine vinegar and garlic. Goan cooks reimagined the dish with local ingredients, like cinnamon, black pepper and coconut palm vinegar, and it came to be called vindaloo. Chiles are always included, but the dish is not traditionally superhot. In this version, the pork benefits from slow cooking in the vinegar and spices, making marination unnecessary. The blender does double duty: It purées the aromatics and grinds the whole spices at the same time.

Provided by Sarah DiGregorio

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 17

1 large yellow or red onion, roughly chopped
10 garlic cloves, peeled
2 tablespoons finely chopped ginger (about a 2-inch length of peeled ginger)
1 tablespoon black or brown mustard seeds
5 whole cloves
1/2 teaspoon black peppercorns
Kosher salt
5 green cardamom pods or 1/4 teaspoon cardamom seeds
1/2 cup apple cider vinegar or coconut vinegar
1 (3-inch) cinnamon stick
2 packed tablespoons grated jaggery or light brown sugar, plus more to taste (see Tip)
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 tablespoon kashmiri chile powder (see Tip)
1/4 teaspoon ground cayenne, or to taste (optional)
3 pounds boneless, skinless pork shoulder, cut into 2- to 3-inch chunks
Cooked basmati rice, for serving

Steps:

  • Combine the onion, garlic, ginger, mustard seeds, cloves, peppercorns and 2 1/2 teaspoons salt in a blender. Using the flat side of a chef's knife, firmly press the cardamom pods so that they crack open. Put the seeds from each pod in the blender and discard the pods. (This yields about a heaping 1/4 teaspoon of seeds.) Pour the vinegar into the blender. Blend, first on low until everything is combined, then on high, until the mixture is fully puréed and the whole spices are crushed, 30 seconds to 3 minutes depending on your blender. (You will see flecks of spices, but everything should be at least coarsely ground.)
  • Pour the puréed mixture into a 6- to 8-quart slow cooker. Stir in the cinnamon stick, jaggery, cumin, turmeric, chile powder and cayenne (if using). Add the pork and stir to evenly combine. Cover and cook on high until the flavors have blended, the oniony taste is no longer sharp, and the pork is very tender, about 5 hours.
  • Remove and discard the cinnamon stick. Taste and add more salt or sugar if you like, before serving with warmed rice. The sauce will be rich and a little soupy, great for spooning over rice. If you prefer a thicker sauce, remove the pork from the slow cooker with a slotted spoon and put it in a serving dish. Pour the sauce into a saucepan and simmer until the sauce thickens, about 10 minutes. Pour the reduced sauce over the pork and serve with warm rice.

SPICY PORK (GOAN STYLE)



Spicy Pork (goan Style) image

I like this recipe as it goes well with rice or chapatti. It is an Indian (Goan) dish and very popular in India. Specially made for parties.

Provided by Jennifer Pereira 2

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

1 kg pork (cut into bite size pieces)
5 large onions (sliced)
1/2 teaspoon turmeric powder
8 red chilies (I use the big Kashmiri chillies, remove seeds)
1/2 teaspoon cumin seed
1 tablespoon coriander seed
1 inch piece cinnamon stick
4 cloves
4 cardamom pods
10 peppercorns
1/2 teaspoon mustard seeds
10 garlic flakes
2 inches piece fresh ginger
4 green chilies (slit and remove seeds)
250 g baby potatoes, boiled and peeled
1/4 cup vinegar
salt
4 tablespoons oil

Steps:

  • Deep fry the potatoes to a golden colour.
  • Roast and grind together all the spices, chillies, ginger and garlic in vinegar.
  • Heat 4 tbsp oil and fry the onions to a golden colour.
  • Add pork and spices.
  • Cook till the pork is golden in colour.
  • Cover and cook on low flame till pork is tender and gravy thick.
  • Mix in the potatoes.
  • Serve hot with rice or chapatti.

Nutrition Facts : Calories 558, Fat 25.9, SaturatedFat 7.1, Cholesterol 143.3, Sodium 113, Carbohydrate 28.1, Fiber 4.5, Sugar 10.6, Protein 52.6

SPICY PORK ROAST



Spicy Pork Roast image

I work in a kitchen preparing lunch for the students at a small private school. I enjoy cooking and entertaining friends and family. My husband and I often cook the meals together for these gatherings.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8-10 servings.

Number Of Ingredients 9

2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons ground mustard
1-1/2 teaspoons onion powder
1-1/2 teaspoons paprika
1 teaspoon rubbed sage
1/4 to 1/2 teaspoon cayenne pepper
1 boneless pork loin roast (3 to 3-1/2 pounds)

Steps:

  • Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 512mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

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