I was going to start a new Recipes thread, but since we already have one…
I was reading the Wikipedia page about vindaloo, and saw this, about the dish from which it was derived:
The basic structure of the Portuguese carne de vinha d’alhos was the Portuguese sailor’s “preserved” raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine.
So, since I share a house with a Fish who doesn’t get on with chilli, I thought I’d try to do something similar.
We started with about 1.7kg of pork and quite a lot of garlic, certainly a full head, maybe two. We peeled and sliced the garlic, and chopped the pork into bite-sized gobbets; then made alternating layers of garlic and pork in a convenient plastic tub. Then gently poured on wine until it wass all submerged, and left it in the fridge for a week or so.
This is a component rather than a dish in itself, but we ate it by chopping up four decent-sized onions and frying them in butter; then putting them in the slow-cooker with the pork-and-garlic-and-wine on top; then scattering discs of fresh-cut ginger (about two thumbs’ worth) across the top. After a couple of hours it tasted of nothing at all, so we stirred in about a tablespoon of salt, and about half a teaspoon each of basil and oregano. I’d want to keep the salt, but I’m fairly sure other herbs would work in place of those. Eat with bread.
Done this way it came out very liquid and a bit winey-tasting for my preference (though That Fish thought it was fine); I don’t really know slow-cooker and I was thinking that a bit more of the wine would boil away. So probably you ought to hold back about half the wine when decanting it, even if it looks very dry. Or just do the cooking in a saucepan instead, in the manner of a stew or a bolognese sauce.
In terms of things people might have eaten, this might bear some relation to “pickled pork” or “vinyoo dalyge” in the Americas generally, or “garlic pork” specifically in Guyana and Trinidad & Tobago.