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Pork Vindaloo
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
580 minutes
Indian Vindaloo: Spiced paste flavors pork for a complex and delicious dish.
Ingredients:
  • 1 large onion, roughly chopped
  • 1 (3 inch) piece fresh ginger, peeled and minced
  • 3 cloves garlic, peeled and crushed
  • 2 tablespoons mustard seeds
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 8 whole black peppercorns
  • 4 whole cloves
  • 0.5 cup vinegar, divided, or to taste
  • 2 tablespoons water
  • 1 pound lean pork, cut into cubes
  • 3 tablespoons vegetable oil
  • 8 fresh curry leaves
  • 1 pound tomatoes, peeled and chopped
  • 1.5 teaspoons ground turmeric
  • salt to taste
  • 4 cups pork stock, or as needed
  • 3 sprigs cilantro
Instructions:
  • Blend onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with a splash of vinegar in a blender or food processor until a thick paste forms.
  • In a large bowl, combine the remaining vinegar and water. Add pork cubes, ensuring they are well rinsed with the vinegar mixture. Drain and pat the pork dry with paper towels.
  • Combine the paste and pork cubes in a clean bowl, making sure the pork cubes are well-coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
  • In a large skillet over medium-high heat, sizzle curry leaves in hot vegetable oil until golden brown, for 2 to 3 minutes. Introduce marinated pork, tomatoes, and turmeric, stirring until tomatoes are fully softened, approximately 10 minutes.
  • Season the pork mixture generously with salt. Pour in enough pork stock to half-submerge everything. Bring the mixture to a simmer, cover the skillet, and let it gently simmer on medium-low heat until the pork is tender, which should take 1 to 2 hours.
  • Uncover the skillet and simmer the mixture until the sauce thickens, approximately for 10 minutes. Sprinkle with fresh cilantro before serving.

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