Prep 20 mins
Cook 1 hr 30 mins
hot and pungent, the pork should be marinated for 24 hours for maximim flavor.
- 1 1⁄2 lbs boneless pork shoulder
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 2 teaspoons mustard seeds
- 10 dried red chili peppers
- 1 teaspoon turmeric
- 1⁄3 cup red wine vinegar
- 1 tablespoon minced garlic
- 5 tablespoons mustard oil or 5 tablespoons olive oil
- 3 inches cinnamon sticks
- 6 whole cloves
- 1 cup finely chopped onion
- 1 tablespoon fresh ginger, grated
- 1 tablespoon paprika
- 1 teaspoon palm sugar or 1 teaspoon maple syrup
- 1 cup water
- coarse salt
- Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl.
- Combine coriander, cumin, mustard and chilies, grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight.
- Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, onions and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes.
- Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, palm sugar, water, salt and the reserved liquid and bring the contents to a boil.
- Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.
The first sniff of the spices freshly ground for the marinde leaves you looking happily anticipating this dish. Fortunately, it lives up to it. The pork is just delicious with the layers of complex flavors. Be forewarned, a true vindaloo, this is searingly hot. That said the cumin, corriander, tumeric and vinegar all made substantial contributions to the pork. Hot, spicy and just a bit acidic. Served mine with brown rice (personal preference) and a simple sauteed spinach. I made a few changes starting with using just 8 chili peppers, glad I did because 10 would have made this too fiery for even this chili head. To saute the onions I used 1 1/2 T of oil and 3 1/2 T of water which cut both the fat and calories in this dish. I pulled the pork from the fridge while preparing the onions. The small amount of counter time helped the pork release the liquid. I also poured my cup of water in the bag before adding to the pot insuring I grabbed alll the flavor. Finally, no palm sugar or maple syrup in the house so I used corn syrup. Thanks chia!