Pork Vindaloo
A spicy and tangy Indian pork curry marinated in vinegar and aromatic spices, then slow-cooked until tender. This version omits the sweet spices (cloves, cardamoms, and cinnamon) found in beef vindaloo for a more straightforward, robust flavor.
Ingredients
- 2 pounds Pork shoulder or belly, cut into large squares (Fat pork works best for this dish)
- 0.5 cup White vinegar or malt vinegar (For marinating the meat)
- 0.5 teaspoon Salt (For the marinade)
- 1 teaspoon Ground turmeric
- 2 teaspoons Red chili powder or cayenne pepper (Adjust to taste)
- 1 teaspoon Ground ginger
- 1 teaspoon Garlic powder or ground garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 3 tablespoons Ghee or lard (Can substitute with vegetable oil)
- 8 whole Black peppercorns, whole
- 2 leaves Bay leaves
More recipes using Pork
Instructions
- 1Cut 2 pounds of fat pork into large squares, approximately 1.5 to 2 inches each.
- 2In a large bowl, combine the vinegar, salt, turmeric, chili powder, ground ginger, ground garlic, ground cumin, and ground coriander. Mix well to create a paste.
- 3Add the pork pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for 18 to 24 hours, stirring occasionally if possible.
- 4In a large heavy-bottomed pot or Dutch oven, warm the ghee or lard over medium heat until melted and shimmering.
- 5Add the marinated pork pieces along with all the marinade liquid and spices from the bowl. Add the peppercorns and bay leaves. Stir to combine.
- 6Bring to a gentle simmer, then reduce heat to low. Cover and allow to simmer gently for 2 hours, or until the pork is perfectly tender and the sauce has thickened. Stir occasionally to prevent sticking.
- 7Remove bay leaves if desired. Serve hot with rice or bread.
