Goa x Mexico
Pork vindaloo carnitas
Vinegar, chilli and pork: Goa and Michoacán have been saying the same thing for years.
110 minTime
34 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original642kcalsame
34 gproteinsame
7 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Blend the soaked chillies, Kashmiri chilli, garlic, ginger, cumin, pepper, whole spices, vinegar, jaggery and 2 tsp salt to a smooth paste.
- 2Rub the paste over the pork and marinate at least 30 minutes, or overnight in the fridge.
- 3Heat the oil in a pressure cooker on medium heat, fry the sliced onion and bay leaves for 6 minutes, then add the pork and its marinade and cook 5 minutes.
- 4Add the orange juice and water. Pressure cook on medium heat for 30 minutes, about 6 whistles, then let the pressure release naturally.
- 5Lift out the pork and shred into chunky pieces. Boil the liquid on high heat for 8 minutes until syrupy.
- 6Spread the pork in a wide pan or tray, drizzle with a few spoons of glaze and fat, and crisp on high heat for 8 minutes without stirring too often. Make sure no pink remains.
- 7Warm the tortillas, fill with pork, chopped onion, coriander and a squeeze of lime. Serve the remaining glaze on the side.
Serve it like this
Pile crisp pork on a warm board beside a stack of tortillas. Spoon a little red glaze over, scatter onion and coriander, and fan lime wedges.