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Spicy Goan Pork Vindaloo

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PREP TIME
35 min
COOKING TIME
90 min
TOTAL TIME
605 min
SERVINGS
8 servings
Dinner Indian
Spicy Goan Pork Vindaloo
Ingredients
  • 16 dried Kashmiri chile peppers, stemmed and seeded
  • 1 (1 inch) piece cinnamon stick, broken into pieces
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon ground turmeric
  • 6 whole cloves
  • 1 tablespoon white vinegar
  • salt to taste
  • 2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
  • 1/4 cup vegetable oil
  • 4 medium onions, chopped
  • 10 cloves garlic, minced, or more to taste
  • 1 (2 inch) piece fresh ginger root, minced
  • 2 cups boiling water
  • 1/4 cup white vinegar
  • 2 green chile peppers, seeded and cut into strips
Instructions
1
Combine the ground Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves in a mortar or electric coffee grinder. Process until you have a smooth consistency; add 1 tablespoon of white vinegar to help blend the ingredients. Season with salt.
2
Place the pork in a large glass or ceramic container. Add the spice mixture and mix until the meat is evenly coated. Cover the bowl with a lid and refrigerate for 8 hours or overnight.
3
When you're ready to cook, heat oil in a Dutch oven over medium-high heat. Add the sliced onions, minced garlic, and grated ginger; cook and stir until they're golden brown, taking about 10 minutes. Add the pork and marinade; cook, stirring constantly, until the meat has firmed up, about 5 minutes. Pour in boiling water and bring to a boil; then reduce the heat and cover the pot. Cook until the pork is tender, taking about 40 minutes.
4
Stir in the vinegar and green chiles; continue to cook, uncovered, until the green chiles have softened and the vindaloo has thickened, taking about 30 more minutes. Season with salt as needed before serving the dish