Name: Goan Pork Vindaloo
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 10 h 5 min
Yield: 8
Cuisine: Indian
Ingredients: 16 dried Kashmiri chile peppers, stemmed and seeded; 1 (1 inch) piece cinnamon stick, broken into pieces; 1 teaspoon cumin seeds; 0.5 teaspoon whole black peppercorns; 0.5 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; 0.25 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; 0.25 cup white vinegar; 2 green chile peppers, seeded and cut into strips

Goan Pork Vindaloo

Pork vindaloo is a standard in Goan cuisine, with marinated pork loin cooked with chile peppers, onions, and spices, resulting in a spicy, tangy dish.

10 hr 5 min total 35 min prep 1 hr 30 min cook 8 264 cal

Instructions

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1 Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
2 Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
3 When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
4 Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.