With its constantly updated rating lists that keep consumers on the edge of their seats, Taste Atlas, the online food ranking platform, never misses an opportunity to wow its Instagram family. A list of the top 50 pork dishes was recently published on the site, and it seems that every area of the globe was represented without omission.

Goan Pork Vindaloo reached the top 50 despite catering mostly to an Indian clientele. The Goan dish came in at number thirteen on the list. If you haven’t had it yet, pork vindaloo, the essence of Goan cuisine, is something you should. Lechona (Colombia), carnitas (Mexico), pernil (Puerto Rico), gringas (Mexico), and tacos al pastor (Mexico) ranked highest.

For those who are unfamiliar with the notion, the history of this Goan dish dates back to the Portuguese era. The recipe was adapted from Portuguese “vinha de alhos,” which describes two essential components. Despite the fact that the dish is a thin stew made with vinegar, garlic, and pork.

One of the spiciest and most well-known curries of all time is the pig vindaloo curry, which originated from Portuguese experiments with Indian spices and chiles when they immigrated to India. All you have to do is follow these simple instructions to cook this delicious treat at home and enjoy.

Savor this treat, which is made with a mixture of Indian spices, with poi bread.

Components

sixteen Kashmiri chilies

ten cloves of garlic

Nine black pepper

Seven complete cloves

Two teaspoons of turmeric

Two teaspoons whole cumin seeds

two cinnamon pieces

One teaspoon of sugar

Half a cup of palm vinegar

one cup pork

One pinch of salt

One medium onion

one cup of water

One-half tablespoon oil

Technique

Step 1: In a spice grinder, start by combining all of the spices, then sprinkle sugar on top. Transfer the spice mixture to a food processor after pulsing until it is a fine powder. Add the vinegar, ginger, and garlic. Blend into a fine paste and set aside.

Step 2: Place the pork in a mixing dish, season it with the prepared spice paste, and coat it evenly. Place the onion in the blender and process until it becomes a homogeneous paste. Heat the onion paste and add the entire spices to a heavy-bottomed pan.

Step 3: Stir in the remaining spice paste and cook until aromatic, approximately 5 minutes. Add the pork to the stew and stir from time to time. Cook, covered, over low heat for ten minutes or so. Enjoy with poi bread after serving!