Hailing from the Portugese-influenced state of Goa in India, vindaloo is much loved for its combination of sweet spices, tangy vinegar, and fiery heat. It tastes good on day one but even better after a day or two once the seasonings have melded, so you might want to consider making extra.
Satisfy your sweet tooth with this easy-to-make recipe for Pork Vindaloo.
1. Info for Pork Vindaloo
- Cook Time: 1 hr 40 min
- Total Time: 1 hr 40 min
- Servings: 4
- Calories: 517.14 kcal
2. Ingredients for Pork Vindaloo
- 5 whole Kashmiri chilies
- 1/2 tsp. whole cloves
- 1/2 tsp. black peppercorns
- 1/2 tsp. cumin seeds
- 2 inches fresh ginger
- 1/3 cup apple cider vinegar
- 10 garlic cloves
- 1 tsp. crushed red pepper flakes
- 1 tsp. garlic salt
- 1/2 tsp. ground turmeric
- 2 lb. pork shoulder
- 1 large red onion
- 3 Tbsp. canola oil
- 1 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup water (optional)
- Steamed basmati rice (or naan bread, for serving)
3. Directions:
3.1 Stove
Put the chilies, cloves, peppercorns, and cumin seeds in a small frying pan. Toast over medium heat just until fragrant, 2-3 minutes, then immediately pour onto a plate and let cool.
3.2 Prep
Scrape the ginger with a spoon to remove peel, then coarsely chop. Coarsely grind toasted spices in a spice grinder or clean coffee grinder. Transfer ginger, ground spices, vinegar, garlic, red pepper flakes, garlic salt, and turmeric to a blender. Grind into a coarse paste, scraping down the sides as needed.
Cut the pork shoulder into 1/2 inch chunks. Transfer to a medium mixing bowl. Add masala paste and massage into pork. Cover and refrigerate for at least 1 hour or overnight.
3.3 Stove
Roughly chop the onion. Heat the oil in a Dutch oven over medium-high heat. Add onion and stir well, then add the sugar and salt. Cook, stirring often, until onion begins to turn golden, about 10 minutes.
Stir in pork and its marinade and increase heat to high. Cook, stirring occasionally, until meat is browned, about 5 minutes. Reduce heat to low, cover, and simmer, stirring every 8-10 minutes, until pork is tender and the vindaloo gets a thick, jam-like consistency, 45-60 minutes total. During cooking if the vindaloo starts to look like it could scorch, add up to 1/2 cup water.
3.4 Serve
Serve the vindaloo with steamed basmati rice or naan.