Sunday, January 19, 2020

Indian Pork Vindaloo

A staple on most Indian restaurant menus, pork vindaloo was originally Portuguese “pork marinated in vinegar and garlic.”  For me, it’s a tasty, spicy, vinegar based curry, unlike typical Indian curries. The beauty of making it yourself is that you control the heat!

I have made this with chicken as well.

To serve four.


5 to 10              large garlic cloves, peeled
1  2-inch piece ginger, peeled and coarsely chopped
2  tbsp              cider vinegar
½  tsp               ground turmeric
1  tsp                ground cumin
1  tbsp              Indian red chili powder or red pepper flakes
1  tbsp              Kashmiri red chili powder or Hungarian hot paprika
2  tsp                kosher salt
2  lbs                pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1  inchwide ball of tamarind pulp
¼  cup              olive oil or vegetable oil
1  3-inch          cinnamon stick
5                      cloves
4                      green cardamom pods
1  tsp               black mustard seeds, coarsely crushed (see note)
1  cup              onion, finely chopped
1  large            red bell pepper, cut into 1 1/2-inch pieces
 Cooked rice for serving


In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.

Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.

In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.

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