Name: Pork Vindaloo
Prep time: 185 min
Cook time: 70 min
Total time: 255 min
Yield: 4 servings
Cuisine: Goan
Ingredients: 800 g pork shoulder (cut into cubes); 10 whole dried kashmiri chilies; 1 tsp black peppercorns; 1 tsp cumin seeds; 1 stick cinnamon; 4 pcs whole cloves; 1 tsp mustard seeds; 10 clove garlic; 2 tbsp ginger; 1 tsp turmeric powder; 1 tbsp jaggery; 100 ml palm vinegar (or malt vinegar); 2 whole onions (sliced); 3 tbsp oil; salt (to taste); 200 ml water

Method

Grind the vindaloo paste

Grind the dried chilies, peppercorns, cumin, cinnamon, cloves, mustard seeds, garlic, ginger and turmeric with the vinegar into a smooth masala paste.

4 min

Marinate the pork

Coat the pork cubes thoroughly in the vindaloo paste, cover, and refrigerate to marinate.

Marinating overnight instead of just three hours deepens the flavor even further.

180 min

Fry the onions

Heat the oil in a heavy pot and fry the onions until golden.

8 min

Sear the pork

Add the marinated pork with all of its paste and sear it over high heat.

5 min

Simmer until tender

Add the water, jaggery and salt, cover, and simmer until the pork is completely fork-tender.

Check occasionally and add a splash of water if the curry looks like it's drying out.

45 min

Rest before serving

Let the vindaloo rest off the heat before serving — like most curries, it tastes even better the next day.

10 min

Pork Vindaloo

Ingredients

Method

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