Introducing a new Dinner Kit — Heritage Vindaloo! This is our take on the classic dish from Goa by way of Portugal. The kit includes a 3-4lb Heritage Boston Butt, Goan spice blend developed by Chef Floyd Cardoz and produced by Burlap & Barrel, Simply Ghee’s toasted clarified butter sourced from grass-fed cows in Lancaster, PA, cane sugar vinegar from Datu Puti, Basmati rice and Kashmiri chilis from Kalustyan’s — the legendary spice shop in New York City’s “Curry” Hill. Chef Floyd Cardoz, an early supporter of Heritage Foods, dedicated his life to sharing Indian flavors with the world, and this Goan spice blend fulfills that mission deliciously.
The kit includes a recipe card that calls for additional produce for you to purchase — chilis, cilantro, garlic, ginger, and onion. While we associate vindaloo with Indian cuisine today, it has Portuguese origins. Portugal colonized Goa in 1510 and ruled until 1961. As with any colonial rule, cultures blend. Vindaloo is based on the Portuguese dish carne de vinha d'alhos, which means "meat marinated with garlic and wine." Local Goan cooks swapped the wine for vinegar and included their preferred spices. The name of the dish was localized into vindaloo. In Hindi, aloo means potato, and those unfamiliar with the dish’s Portuguese roots included potatoes, a practice still common today.
Colonial cultures always blend. For example, we recognize tempura as Japanese technique of lightly battered and fried food. This culinary technique comes from the Portuguese too! The Japanese were no strangers to frying food before the arrival of the Portuguese in Nagasaki in the late 16th century. However, they typically fried their food in rice flour or no breading or batter at all. Portuguese missionaries and merchants shared their batter recipe consisting of water, wheat flour, and egg. As Catholics, they did not eat meat on certain holy days called ember days. Some argue that the Latin translation of ember days — Quattuor Tempora — provides the name tempura. However, others argue the Portuguese word for seasoning — tempêro — is the origin of tempura.
In Your Kit
- 3-4lb Heritage Boston Butt
- 8oz grass fed ghee
- Burlap and Barrel Goan Masala
- Datu Puti Cane vinegar
- Kalustyan’s Basmati Rice
- 2oz pack Kashmiri chilis
You Will Need
- 1 head of garlic
- 1 inch piece of ginger, peeled and minced
- 1 green serrano chili
- 2 onions, sliced
- cilantro for garnish
Cut pork into 2 inch cubes and set aside in a gallon sized Ziploc bag or container with lid.
Combine ¼ cup of Goan masala blend, 1 head of garlic (peeled), 1inch of ginger (peeled and minced), the entire package of Kashmiri chilis, 3 teaspoons of salt, and ¼ cup of Datu Puti cane vinegar into food processor/or Blender until a smooth paste (adding more vinegar if paste is too thick). Pour entirety of paste into the bag/container of pork and massage evenly throughout, and marinade for at least 12 hours or overnight.
The next day, slice 2x onions finely and set aside.
In a large pot or dutch oven preheat ¼ cup of ghee, working in batches sear pork until evenly browned and set aside and reserving remainder of marinade.
In the same pot sauté onions until lightly browned and return the meat and marinade to the pot
Cover with 2 ½ cups of water and bring to a boil and drop to a simmer until the pork is tender. Season with more vinegar and salt to taste.
Serve with Basmati rice and garnish with fresh cilantro and thinly sliced serrano chilis.