Pork vindaloo is a standard in Goan cuisine, with marinated pork loin cooked with chile peppers, onions, and spices, resulting in a spicy, tangy dish.
Preparation Time
35 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr 5 mins
Calories
264 Calories
Recipe Instructions
Step 1
Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
Step 2
Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
Step 3
When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
Step 4
Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.
Ingredients
salt to taste
2 cups boiling water
1 tablespoon white vinegar
1 teaspoon cumin seeds
6 whole cloves
4 medium onions, chopped
1 (2 inch) piece fresh ginger root, minced
16 dried Kashmiri chile peppers, stemmed and seeded
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
10 cloves garlic, minced, or more to taste
2 green chile peppers, seeded and cut into strips
1 (1 inch) piece cinnamon stick, broken into pieces
