Cooking from the South West Coast of India

SLOW COOKED GOAN PORK -NOT THE VINDALOO YOU THINK YOU KNOW 

 

This Friday Night Takeaway, we’re cooking something slow, soulful and deeply rooted in place.

 

A proper Goan pork curry.

 

And before anyone says it — no, it’s not the “vindaloo” you might be picturing from a British curry house menu.

 

What many people know as vindaloo — fiercely hot, sharp, and often rushed — has very little to do with the real cooking of Goa.

 

In Goan homes, pork curries are slow affairs. Built patiently. Layered carefully.

 

The roots of the dish go back to Portuguese influence in Goa, where pork was marinated with vinegar, garlic and spices — a method that preserved and deepened flavour long before refrigeration. Over generations, local cooks added dried chillies, black pepper, cumin and palm vinegar, creating something balanced, rich and deeply aromatic.

 

A true Goan pork curry is not about heat for heat’s sake. It’s about: • Gentle acidity from vinegar • Warmth from dried chillies • Sweetness from slowly cooked onions • Depth from garlic and whole spices • And pork that has had time to soften and surrender It’s complex but comforting. Spiced but rounded. Bold but never harsh. In many Goan homes, the curry would be cooked in the morning and eaten later, once the flavours had settled and deepened. The next day, it would be even better. That’s the spirit we’re cooking in.

 

This Friday’s takeaway is slow-cooked pork the way it’s meant to be — patient, honest and full of character.

 

Not the curry-house caricature.

 

The real thing. Available this Friday. Limited portions as we have enough for 75 portions only.