Pork Vindaloo

🛒 Ingredients

• Pork shoulder, boneless 175 g · 350 kcal
• Dried red chilies 4 g · 13 kcal
• Garlic cloves 10 g · 15 kcal
• Fresh ginger 8 g · 6 kcal
• Cumin seeds 3 g · 11 kcal
• Coriander seeds 4 g · 12 kcal
• Black peppercorns 1 g · 3 kcal
• Cloves 1 g · 3 kcal
• Green cardamom pods 1 g · 3 kcal
• Cinnamon stick 1 g · 2 kcal
• Mustard seeds 1 g · 5 kcal
• Turmeric powder 1 g · 4 kcal
• Malt vinegar 15 g · 3 kcal
• Onion 40 g · 16 kcal
• Tomato paste 10 g · 8 kcal
• Vegetable oil 8 g · 71 kcal
• Water 50 g · 0 kcal
• Fresh cilantro 3 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the spice paste: Soak dried red chilies in hot water for 20 minutes, then drain. Combine chilies, garlic, ginger, cumin seeds, coriander seeds, black peppercorns, cloves, green cardamom pods, cinnamon stick, mustard seeds, turmeric powder, and malt vinegar in a blender.
2. Blend until a smooth, thick paste forms, adding a tablespoon of water if needed. Cut the pork shoulder into 1-inch cubes and marinate it thoroughly with the prepared spice paste for at least 2 hours, or preferably overnight in the refrigerator.
3. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until golden brown and softened, about 8-10 minutes.
4. Add the marinated pork to the pot and brown it on all sides, breaking up any clumps of paste, for about 5-7 minutes. Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color.
5. Pour in the water, bring to a gentle simmer, then reduce heat to low, cover, and cook for 60-90 minutes, or until the pork is tender. Stir occasionally to prevent sticking.
6. Taste and adjust seasonings if necessary. Serve the authentic Pork Vindaloo hot, garnished with fresh cilantro, traditionally with steamed rice or Goan pao bread.