Pork Vindaloo (Goan Style)

Ingredients

• Pork shoulder, cut into 1.5-inch cubes1 kg
• Tamarind paste3 tbsp
• White vinegar3/4 cup
• Ghee or vegetable oil4 tbsp
• Onions, thinly sliced2 large
• Garlic cloves, minced12
• Ginger, grated1.5 inch piece
• Dried Kashmiri red chilies10-12
• Coriander seeds3 tbsp
• Cumin seeds1.5 tsp
• Mustard seeds1 tsp
• Turmeric powder1.5 tsp
• Cloves5
• Black peppercorns1.5 tsp
• Cinnamon stick1.5 inch
• Bay leaf1
• Saltto taste
• Wateras needed
• Fresh cilantro, choppedfor garnish

Steps

1. 1

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

2. 2

   Toast coriander seeds, cumin seeds, mustard seeds, cloves, black peppercorns, and cinnamon stick until fragrant. Grind into a fine powder.

3. 3

   In a bowl, combine pork cubes with ground chili paste, ground spice mix, turmeric powder, tamarind paste, vinegar, and salt. Marinate for at least 2 hours, or preferably overnight.

4. 4

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

5. 5

   Add minced garlic and grated ginger, sauté for another minute until fragrant.

6. 6

   Add the marinated pork along with the marinade to the pot. Sear the pork on all sides.

7. 7

   Add the bay leaf. Add enough water to almost cover the pork. Bring to a simmer.

8. 8

   Cover the pot and simmer on low heat for 1.5-2 hours, or until the pork is very tender and cooked through. Stir occasionally and add more water if needed to maintain a gravy consistency.

9. 9

   Adjust salt and vinegar to taste. The final dish should be intensely flavored, spicy, and tangy.

10. 10

    Garnish with fresh cilantro before serving.