Home > Recipes > Panniyirachi Vindaloo

Panniyirachi Vindaloo - Pork Vindaloo

Ingredients of Panniyirachi Vindaloo

Serves: 4

This dish, come from the Latin Christian community. The Malayalis who converted to Christianity after the arrival of the Portuguese are called Latin Christians. Hence, the similarity to the more well-known Goan dishes.

In the Malayali version, there are certain notable additions to the ingredients-shallots, cardamoms, poppy and seeds and a liberal measure of dry red chillies.

500 gms pork

2 tsp salt

4 tbsp oil

Marinade:

1 ¾ cups white vinegar

5 shallots, chopped

2 cloves, chopped

5-cm piece ginger, finely chopped

3-cm stick cinnamon, powdered

2 cloves, powdered

8 white cardamoms, peeled and powdered

10 black peppercorns, powdered

Ground to a fine paste:

5 shallots, chopped

12 dry red chillies

2 tsp coriander powder

2 tsp poppy seeds (khus-khus)

2 tsp cumin seeds

¼ cup water

Method of Preparation of Panniyirachi Vindaloo

  • Wash pork, pat dry and cut into 3-cm pieces.
  • Rub salt over pork and set aside for an hour.
  • Combine ingredients for marinade and pour over pork, ensuring that it completely covers the pork. Keep covered for 3 days, turning it twice a day, without refrigerating. (If the pork is completely covered with marinade, it should not go bad even in summer. However is whether is very hot, you can refrigerate it and bring to room temperature before cooking.)
  • Heat oil in a pan, add spice paste and fry for 2 minutes, stirring constantly.
  • Drain pork, add to pan and sauté for 5 minutes.
  • Stir in ¾ cup hot water, cover pan and cook over low heat, stirring occasionally, for 30-40 minutes, till tender.
  • Serve with rice or porotta.
 
Traditional Recipes of Kerala
  
 
Related Meet Recipes
 
 

Mattirachi Peralen (Spicy Beef Curry)

Thenga Chertha Mattirachi Mezhukkupuratti (Beef with Coconut)
 

Thalachor Kari (Brain Curry)

Attinkaral Kari (Liver Curry)
 

Attirachi Kari (Mutton Curry)

Attirachi Peralen (Mutton Curry)
 

Attirachi Thoran (Stir-fried Mince with Coconut)

Thengapalum Thairum Chertha attirachi Kari (Mutton Curry with Cocunut Milk and Curd)
 

Irachi Chertha Kappa Puzhukku (Meet with Tapioca)

Irachi Istoo (Meet Stew)
 

Irachi Mappas (Meet Curry with Coconut Milk)

Irachi Varutharachathu (Meet Cooked with Ground Coconut)
 

Irachi Varathathu (Deep-fried Meet)

Irachi Varatiathu-I (Meet Cooked with Chopped Coconut)
 

Irachi Varatiathu-II (Meet Cooked with Milk)

Thenga Aracha Irachi Kari (Meet Curry with Coconut)
 

Panniyirachi Kootan (Pork Curry)

Panniyirachi Vindaloo (Pork Vindaloo)