Pork Vindaloo

Recipe by Chandra M
READY IN: 2hrs 30mins




  • Preheat oven to 300°F
  • Combine flour, paprika, cumin, cardamom, cayenne, and cloves in a small bowl.
  • Season the meat with salt & pepper generously.
  • Heat 1 tbsp oil in a large dutch oven over medium high, until simmering.
  • Add half of the meat and brown on the side touching the pan, about 2 minutes.
  • Turn each piece and continue cooking until most sides are well-browned, about 5 more minutes.
  • Transfer the browned meat to a bowl.
  • Add 1 tbsp oil to the pan and swirl to coat.
  • Repeat process with 2nd half of meat.
  • Transfer to the bowl when complete.
  • Add 1 tbsp oil to the pan, swirl to coat.
  • Add the onions and 1/4 tsp salt.
  • Cook over medium heat, scraping the bottom with a wood spoon until the onions are soft, about 5 minutes.
  • Stir in the garlic and cook about 1 minute until fragrant.
  • Add the flour mixture and stir to coat.
  • Continue to cook for about 2 more minutes, scraping the bottom of the pan.
  • Gradually add the broth, scraping the bottom and sides of the pan to incorporate all browned on bits.
  • Add the tomatoes, bay leaves, sugar, vinegar, and mustard seeds.
  • Bring to a simmer.
  • Add the pork and all accumulated juices. Return to a simmer.
  • Ensure all pork is submerged in the liquid, cover and bake in preheated oven for 2 hours.
  • 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).
  • Remove the bay leaves, stir in the cilantro, and serve.