indianutama· 4 servings
Pork Vindaloo
Ingredients
- 1 kg pork shoulder, cut into 3-cm cubes
- 12 dried Kashmiri red chilies, stemmed
- 8 garlic cloves
- 3 cm ginger, peeled
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 stick (5 cm) cinnamon
- 4 green cardamom pods
- 4 cloves
- 1 tsp turmeric powder
- 120 ml toddy vinegar (or white vinegar)
- 2 tbsp vegetable oil
- 1 large onion, finely sliced
- 10 curry leaves
- 1 tsp salt (or to taste)
- 200 ml water
Instructions
- 1Soak dried chilies in 60 ml hot vinegar for 20 minutes; drain, reserving liquid.
- 2Toast cumin, coriander, peppercorns, mustard, fenugreek, cinnamon, cardamom, and cloves in a dry pan over medium heat until fragrant, 1–2 minutes; cool.
- 3Grind toasted spices, soaked chilies, garlic, ginger, turmeric, and reserved vinegar into a smooth paste; rub paste over pork, cover, and refrigerate 4 hours or overnight.
- 4Heat oil in a heavy pot over medium heat; add sliced onion and curry leaves, fry until deep golden, 10–12 minutes.
- 5Add marinated pork with all paste; sear until meat is browned on all sides, 5–7 minutes.
- 6Pour in water, bring to a boil, then reduce to a gentle simmer; cover and cook 1.5–2 hours until pork is fork-tender and fat has rendered.
- 7Uncover, adjust salt, and simmer 10 minutes more to thicken gravy to a rich, clinging consistency.
- 8Rest 15 minutes before serving with steamed rice or Goan poi bread.
Source: llm-generated