From Goa's Sunny Shores: A Fiery & Tangy Pork Vindaloo
Details
Succulent pork in a fiery, tangy, and deeply aromatic garlic-laced gravy.
Ingredients
Instructions
Create the Vindaloo Paste
In a dry pan over medium heat, toast the Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, and cloves until fragrant, about 1-2 minutes. Let them cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle. Transfer the ground spices to a blender. Add the minced garlic, ginger, turmeric, and 1/4 cup of white vinegar. Blend until you have a smooth, thick paste.
Marinate the Pork
Place the pork cubes in a large non-reactive bowl. Pour the vindaloo paste over the pork and add a generous pinch of salt. Mix thoroughly to ensure every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 8 hours, or preferably overnight for the best flavor.
Cook the Vindaloo
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they are soft and golden brown, about 10 minutes.
Add The Marinated Pork And All Of The Marinade
Add the marinated pork and all of the marinade to the pot. Cook, stirring frequently, until the pork is browned on all sides, about 5-7 minutes.
Stir In The Chopped Tomatoes And Tamarind Paste
Stir in the chopped tomatoes and tamarind paste (if using). Add about 2 cups of hot water, just enough to cover the meat. Bring the mixture to a simmer.
Simmer and Serve
Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 to 1.5 hours, or until the pork is fork-tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash of hot water. Once the pork is tender, taste the sauce and adjust the seasoning with more salt or a splash of vinegar if needed. Let it rest for a few minutes before serving. Garnish with fresh cilantro and serve hot with steamed rice or crusty bread to soak up the delicious gravy.
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