Sabu’s Goan Pork Vin d’Alho (Vindaloo)

Back in 2011 I sold a Thermomix TM31 chef’s package to an enterprising young Goan chef in North London. Sabu asked me to check over his authentic recipe for Vin d’Alho to make sure he was using his Thermomix to the best of its abilities. During our demonstration Sabu not only shared his recipe with me but also the origins of the dish, which is made with vinegar (Vin) and garlic (Alho). Transformations over the years onto Indian restaurant menus have mutated the dish into Vindaloo and the misconception that it includes potatoes (aloo). (For more information, read this interesting rendering of the history behind True Vindaloo.) I am delighted to share with you this delicious, authentic Goan Pork Vin d’Alho recipe that is simple to make in the Thermomix and superbly tasty. If you’d like to make it ahead for a party or a family gathering, I also include instructions for the superb Vin d’Alho sauce or marinade to serve with already-cooked pork. It’s just another way that Thermomix helps you cater for a crowd!

Sabu’s Goan Pork Vin d’Alho (Vindaloo)
An authentic version of a well-known curry that has bags of flavour without being overly sour or hot. Serves 4 to 6. Prep time 10 minutes; cook time 60 minutes. See below for a method to make just the sauce, which can be used as a marinade as well. Many thanks to chef Sabu Samarnath for the original recipe!

Ingredients
16-18 cloves garlic (about 2 heads – yes, this much!)

Spices:
1 Tbsp. dried red chillies (this makes a pretty hot curry so use more or less to taste)
1 Tbsp. whole cumin seeds or 1 tsp. ground cumin
1/2 tsp. whole black peppercorns
1/2 tsp. ground turmeric
2 tsp. salt
1/2 tsp. mustard seeds
2.5 cm/1 inch cinnamon stick
6 whole cloves

5 cm/2 inch piece ginger, cut into 3 mm “coins” along the lines on the skin
4 medium onions or 8 small onions, peeled and halved

15 g oil (Sabu uses rapeseed oil; I used sunflower oil)

150 g malt or cider vinegar
250 g chicken stock
500 g pork shoulder or belly, cut into 2.5 cm/1 inch cubes

Method

1. Peel garlic 5 seconds/Speed 4/Reverse Blade Function. To remove skins, flood the bowl with water to the half-litre mark (or enough to cover all the garlic) and watch the skins float to the top. Scoop out the skins with a slotted spoon. Insert the simmering basket, hold it down with your thumb or your TM spatula and pour the gorgeous garlic water into a jug and save for another use. Tip out and reserve the peeled garlic (or leave it and switch to your second Thermomix bowl).
2. Clean and dry your TM bowl. (Optional: toast spices 5 minutes/Varoma setting/Speed 1.) Grind spices 1 minute/Speed 10. Use a pastry brush to wipe ground spices from the lid and sides of TM bowl.
3. Turn the blades to Speed 8 and drop ginger “coins,” peeled garlic and onions onto running blades; turn off. Scrape sides of bowl with spatula. Add oil and blend 1 minute/Speed 10. Scrape down.
4. Add vinegar, stock and cubed pork. Cook 60 minutes/100° C/Speed 1/Reverse Blade Function or until pork is tender and sauce has thickened and reduced. Taste pork for tenderness and sauce for consistency, use your judgement and decide if you’d like to cook it some more.

Madame Thermomix’s Top Tips:

1. For a lovely thick sauce, cook 40 minutes on Varoma setting, then 20 minutes at 100° C.
2. Harness your Thermomix’s power and steam some vegetables in the Varoma steamer during the last 10 or 15 minutes of cooking.
3. Transfer your cooked Vin d’Alho (and Varoma-steamed vegetables) to a Thermoserver or oven-proof dish and keep warm while you steam some rice in the internal steamer basket.
4. Don’t skimp on the garlic, it’s what gives this dish its fabulous flavour 😉
5. Use your Thermomix’s Reverse Blade Function to peel all those garlic cloves. I’ve made you a picture collage showing all the steps.
6. And use the gorgeous garlic-flavoured water in soup, stock, bread or even to steam rice!
7. A pastry brush is really helpful for wiping ground spices (and icing sugar) from the lid and sides of the TM bowl. It gets nicely around the blade and around the sealing ring and you don’t lose any of your freshly ground spice or sugar.
8. Try this with chicken or beef and adjust the cooking times accordingly: less for chicken, more for beef. I use chicken thighs for added moistness and better texture. Ooh, and nice and tender beef chuck or neck would be gorgeous!

Catering for a Crowd with Thermomix

Sabu bought his Thermomix for his London takeaway curry outlet. For 30 servings of Vin d’Alho, Sabu pre-cooks the pork in the oven (115g cooked meat per person) and uses his Thermomix to make the sauce. Thermomix really is an extra pair of hands in the kitchen! While the meat is in the oven you can batch the sauce to make enough for your family gathering or other foodie event.

Here is Madame Thermomix’s method for making Sabu’s delicious Vin d’Alho sauce. I estimate that one batch would make enough for 8 to 10 servings and that you could double the proportions and not overfill the bowl. Please note that I haven’t made a double batch yet and I’d love to hear your experience with this. Please give it a try and leave a comment!

Sabu’s delicious Vin d’Alho sauce or marinade
Prep/cook time under 30 minutes per batch. Each batch makes enough sauce for 8 to 10 servings. If doubled, increase cooking time in Step 4 to 10 minutes and in Step 6 to about 15 minutes. As you would if cooking on a stove or hob, use your judgement as to when this sauce has reached the consistency you’re looking for.

Ingredients
16-18 cloves garlic (about 2 heads)

Spices:
1 Tbsp. dried red chillies
1 Tbsp. whole cumin seeds or 1 tsp. ground cumin
1/2 tsp. whole black peppercorns
1/2 tsp. ground turmeric
2 tsp. salt
1/2 tsp. mustard seeds
2.5 cm/1 inch cinnamon stick
6 whole cloves

5 cm/2 inch piece ginger, cut into 3 mm “coins” along the lines on the skin
4 medium onions or 8 small onions, peeled and halved

15 g rapeseed or sunflower oil

150 g malt or cider vinegar
250 g chicken stock

Method

1. Peel garlic 5 seconds/Speed 4/Reverse Blade Function. To remove skins, flood the bowl with water to the half-litre mark and watch the skins float to the top. Scoop out the skins with a slotted spoon. Insert the simmering basket, hold it down with your thumb and pour the gorgeous garlic water into a jug and save for another use. Tip out and reserve the peeled garlic (or leave it and switch to your second Thermomix bowl).
2. Clean and dry your Thermomix bowl. (Optional: toast spices 5 minutes/Varoma setting/Speed 1.) Grind spices 1 minute/Speed 10. Use a pastry brush to get all the ground spices from the lid and sides back into the TM bowl.
3. Turn the blades to Speed 8 and drop ginger “coins,” peeled garlic and onions onto running blades; turn off. Scrape sides of bowl with spatula. Add oil and blend 1 minute/Speed 10. Scrape down.
4. Cook 7 minutes/Varoma setting/Speed 1 or until the oil separates from the spice (you’ll see it shimmering on the top).
5. Add vinegar. Blend 20 seconds/Speed 10.
6. Add chicken stock and cook 100° C/10 minutes/Speed 2.

Transfer cooked pork, chicken or beef to a large pot or casserole and mix in the sauce. I would make this a day or two ahead, let the flavours meld and develop, and reheat on party day. Think chafing dish on a lovely buffet table and serve warm with rice and your choice of steamed vegetables.

Bon appétit !

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