Pork Vindaloo

Submitted by Chandra M

"Indian dish of Portuguese origins. This is simple to prepare (comparatively). The recipe is from Soups & Stews by Cooks Illustrated. If followed exactly makes a mild-medium spiced vindaloo. To spice it up, add fresh chilies and more cayenne. I served with saffron infused rice and an inexpensive bottle of Cotes du Rhone."

 

• Ready In: 2hrs 30mins
• Ingredients: 18
• Serves: 6-8

ingredients

• 3 lbs boneless boston butt, trimmed and cut into 1 . 5-inch cubes (or other shoulder pork roast)
• salt and black pepper
• 3 tablespoons olive oil
• 3 medium onions, chopped coarsely
• 8 garlic cloves, minced
• 3 tablespoons flour
• 1 tablespoon paprika
• 3⁄4 teaspoon ground cumin
• 1⁄2 teaspoon ground cardamom
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground cloves
• 1 1⁄2 cups low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 2 bay leaves
• 1 teaspoon sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon brown mustard seeds
• 3 tablespoons cilantro leaves, minced

directions

1. Preheat oven to 300°F
2. Combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl.
3. Season the meat with salt & pepper generously.
4. Heat 1 tbsp oil in a large dutch oven over medium high, until simmering.
5. Add half of the meat and brown on the side touching the pan, about 2 minutes.
6. Turn each piece and continue cooking until most sides are well-browned, about 5 more minutes.
7. Transfer the browned meat to a bowl.
8. Add 1 tbsp oil to the pan and swirl to coat.
9. Repeat process with 2nd half of meat.
10. Transfer to the bowl when complete.
11. Add 1 tbsp oil to the pan, swirl to coat.
12. Add the onions and 1/4 tsp salt.
13. Cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes.
14. Stir in the garlic and cook about 1 minute until fragrant.
15. Add the flour mixture and stir to coat.
16. Continue to cook for about 2 more minutes, scraping the bottom of the pan.
17. Gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits.
18. Add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds.
19. Bring to a simmer.
20. Add the pork and all accumulated juices. Return to a simmer.
21. Ensure all pork is submerged in the liquid, cover and bake in preheated oven for 2 hours.
22. Remove pan from oven and skim any fat that rises to the surface (or can be refrigerated for up to 3 days, spoon off any congealed fat and bring to simmer over medium low heat).
23. Remove the bay leaves, stir in the cilantro, and serve.

Reviews

[ihvhope]

This was wonderful! It was not only easy but the flavors were so nice! I know it's five stars when my husband says we have to prepare it for his mother when she visits. I ended up cooking it for about 45 minutes longer but my meat cubes were on the larger side. The meat was fall apart tender. I served it with Recipe #136535 and enjoyed a glass of Rhone per your suggestion. We always like an excuse to drink French wine. Thank you for a recipe we'll be enjoying for years to come.

 

[Magicshell]

Delicious! I used 4 pounds of pork loin, cut into bite sizes pieces. I marinated the pork in the dry spices for 12 hours, it really helped flavor the meat. I doubled the spice mixture when it came time to actually cook the meat, and added several dashes of red pepper flakes and tumeric. Instead of browning the meat in two batches, I browned the meat in a very heavy roasting pan on top of the stove, using both burners at once. Easy Fantastic Dish. I served it with Coconut Basmati Rice, Naan and Kingfisher Beer.

 

[Joseph C.]

Really enjoyed it and so did everyone I served it to for dinner. Highly recommend it. Follow the instructions carefully and you should be fine.

 

[Chef Hamturo]

I like this recipe, the pork is so delicious. I transfer my seared pieces of pork and then pour the sauce over in my crock pot and let it cook nice and slow for hours till the meat is tender. A word of caution, from experience....when your browning the meat. only do about 3/4 to 1 pound per batch so that the pieces don't touch eachother, don't crowd the pan. If there is too much in the pan they won't brown properly and instead will start to cook and release the juices. So, if you started with 4 lb of pork, you would plan on searing the pieces in 4 batches. This way you'll keep a nice crust on the meat and it will retain its juices. This is my all time favorite pork curry recipe. I add extra vinegar, like 1/2 cup plus the red wine vinegar cuz I like it tangy and hot. so I add hot curry powder, green chilis, and some dried red chili too. You can see I am not a novice with spices, right?

 

[Juliawiggins]

Wow! This is really delicious, or as DH says, Damn Good! I added cinnamon, otherwise did exactly as stated. Out of this world!