Pork Vindaloo with Goan Spices

Ingredients

• Pork shoulder, cubed1 kg
• Onions, sliced2 large
• Garlic, minced12 cloves
• Ginger, grated2 inch piece
• Dried red chilies (Kashmiri)10-12
• Dried red chilies (for heat)5-7
• Coriander seeds3 tbsp
• Cumin seeds1.5 tbsp
• Fennel seeds1 tsp
• Mustard seeds1 tsp
• Turmeric powder1.5 tsp
• Cinnamon stick1.5 inch
• Cloves6-7
• Black cardamom1 pod
• Black peppercorns1.5 tsp
• Tamarind paste3 tbsp
• Goan palm vinegar (or white vinegar)3/4 cup
• Palm jaggery or brown sugar1 tsp
• Coconut oil3 tbsp
• Saltto taste
• Wateras needed
• Curry leaves (for garnish, optional)for garnish

Steps

1. 1

   Soak all dried red chilies in warm water for 30 minutes. Drain and grind to a paste with a little water.

2. 2

   Grind coriander seeds, cumin seeds, fennel seeds, mustard seeds, cinnamon, cloves, black cardamom, and black peppercorns to a fine powder.

3. 3

   Marinate pork cubes with half of the ground spice mix, turmeric, ginger, garlic, salt, and vinegar. Let it rest for at least 2 hours, or preferably overnight.

4. 4

   Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and sauté until deeply golden brown.

5. 5

   Add the remaining ground spice mix and the chili paste. Sauté for 3-4 minutes until fragrant.

6. 6

   Add the marinated pork to the pot. Sear the pork on all sides for about 8-10 minutes.

7. 7

   Stir in tamarind paste and jaggery/sugar.

8. 8

   Add enough water to just cover the pork. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the pork is fork-tender. Stir occasionally and add more water if needed.

9. 9

   Once the pork is tender and the sauce has thickened to your liking, adjust salt and vinegar.

10. 10

    Garnish with curry leaves if desired before serving.