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.
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
Creamy Sri Lankan Garlic Curry: An Authentic Sududu Maalu Recipe
Forget everything you think you know about garlic. In this classic Sri Lankan curry, whole cloves of garlic are simmered in a fragrant coconut milk bath until they become impossibly creamy, sweet, and tender. This isn't a dish with a hint of garlic; this is a celebration of it. Aromatic pandan, curry leaves, and a touch of spice create a deeply comforting and surprisingly mellow curry that will transport you straight to a warm evening in Colombo. It's the perfect side dish to intrigue and delight, turning an ordinary meal into a memorable feast.
Aussie Garlic Prawns: The Perfect Recipe for the Barbie
Fire up the barbecue for the ultimate social food. These Aussie garlic prawns are fast, impressive, and ridiculously tasty, leaving you with a buttery, garlicky sauce that's pure gold. This is the recipe you pull out for sunny afternoons, good company, and creating a bit of delicious drama with minimum fuss.