Pickled Vindaloo (Preserved for Long-Term Storage)

Ingredients

• 2 pounds Pork, fatty cuts, cut into 2-inch squares (Select the fattest parts; ensure meat is fresh, sound, and not washed with water)
• 1 cup White vinegar, for washing meat (For initial washing of meat)
• 6 cloves Garlic cloves, bruised (Bruised, not ground down)
• 1 tablespoon Ground ginger (Dry ginger powdered)
• 1 tablespoon Turmeric powder (For marinade)
• 1 tablespoon Black peppercorns, roasted and ground (Roast before grinding)
• 1 tablespoon Coriander seeds, roasted and ground (Roast before grinding)
• 1 tablespoon Cumin seeds, roasted and ground (Roast before grinding)
• 1 tablespoon Salt (Dry salt for marinade)
• 2 cups White vinegar, good quality (For steeping meat 24 hours)
• 3 cups Mustard oil (Best quality; enough to cover meat by 2-3 inches in jar)
• 8 cloves Garlic cloves, bruised (Additional for cooking)
• 2 tablespoons Ground ginger (Additional for cooking)
• 2 tablespoons Turmeric powder (Additional for cooking)
• 2 tablespoons Black peppercorns, roasted and ground (Additional for cooking)
• 2 tablespoons Coriander seeds, roasted and ground (Additional for cooking)
• 2 tablespoons Cumin seeds, roasted and ground (Additional for cooking)
• 0.5 cup White vinegar (For grinding spices and additional cooking)
• 1 tablespoon Salt (Additional for cooking)
• 4 leaves Bay leaves (For cooking)
• 1 tablespoon Black peppercorns, whole (For cooking)

Instructions

1. 1Cut the fatty pork into 2-inch squares. Wash the meat thoroughly in vinegar (no water should be used).
2. 2Roast the peppercorns, coriander seeds, and cumin seeds separately in a dry pan until fragrant, then grind to a powder. Bruise the garlic cloves (do not grind them down completely).
3. 3Rub the washed pork pieces with the bruised garlic, ground ginger, turmeric, roasted ground peppercorns, roasted ground coriander, roasted ground cumin, and salt. Place in a non-reactive container and pour 2 cups of good quality vinegar over the meat. Steep for 24 hours in the refrigerator.
4. 4Roast additional peppercorns, coriander seeds, and cumin seeds, then grind to powder. Bruise additional garlic cloves. Grind all the cooking spices (garlic, ginger, turmeric, peppercorns, coriander, cumin) together with 1/2 cup vinegar to form a paste.
5. 5Heat the mustard oil in a large earthen pot or heavy-bottomed pot until very hot. Add the ground spice paste and fry, stirring constantly, until fragrant and oil begins to separate.
6. 6Add the marinated pork along with all the vinegar and marinade it was steeped in. Add the additional salt, bay leaves, and whole peppercorns. Bring to a boil, then reduce heat and simmer gently over low heat until the meat is completely tender, about 2 hours. Stir occasionally to prevent sticking.
7. 7Remove the pot from heat and allow the vindaloo to cool completely to room temperature. Do not cover while cooling.
8. 8Transfer the cooled vindaloo into dry, sterilized stone jars or glass jars with patent screw tops. Ensure all meat pieces are well covered with the oil, which should be at least 2-3 inches above the meat in the jar. Screw down the lid tightly and cover with parchment paper or plastic wrap to render it perfectly airtight. Store in a cool, dark place.
9. 9When required for use, take out only as much vindaloo as needed. Warm gently in a small pot with a little of its own oil and gravy. Serve hot with rice or bread.