Pork Vindaloo

Vindaloo is a popular dish of Indian cuisine. This recipe uses a plethora of spices to make a paste for flavoring the pork for a complex and delicious meat course.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 209 Calories

Ingredients

• 2 tablespoons water
• salt to taste
• 3 tablespoons vegetable oil
• 1 cinnamon stick
• 4 whole cloves
• 8 whole black peppercorns
• 1 tablespoon cumin seeds
• 3 cloves garlic, peeled and crushed
• 1 large onion, roughly chopped
• 1 pound tomatoes, peeled and chopped
• 1 (3 inch) piece fresh ginger, peeled and minced
• 8 fresh curry leaves
• 2 tablespoons mustard seeds
• 1 pound lean pork, cut into cubes
• 4 cups pork stock, or as needed
• 3 sprigs cilantro
• 1.5 teaspoons ground turmeric
• 0.5 cup vinegar, divided, or to taste

Recipe Instructions

Step 1

Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.

Step 2

Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.

Step 3

Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.

Step 4

Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.

Step 5

Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.

Step 6

Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.