Goan Pork Vindaloo

1. Prepare the Spice Paste

In a blender, combine the water, ginger, garlic, Kashmiri chile powder, paprika, cumin, table salt, black pepper, cayenne (if using), cinnamon, cardamom, cloves, and nutmeg. Blend at low speed for one minute, then increase to high speed for another minute until you achieve a smooth paste.

2. Marinate the Pork

Take the boneless pork butt, which has been trimmed and cut into 1-inch pieces, and mix it thoroughly with the prepared spice paste. Allow the pork to marinate while you prepare the onions.

3. Cook the Onions

In a Dutch oven, heat the vegetable oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for about 7 to 9 minutes until the onions are soft and golden.

4. Combine Pork and Onions

Add the pork and spice mixture to the pot. Stir everything together and let it cook until the mixture starts bubbling, which should take about 2 minutes.

5. Bake the Pork Vindaloo

Cover the pot and transfer it to a preheated oven at 325 degrees Fahrenheit. Bake for 40 minutes.

6. Add Coconut Vinegar

After 40 minutes, stir in the coconut vinegar, cover the pot again, and return it to the oven for another 20 minutes.

7. Finish Cooking

Uncover the pot and let the vindaloo cook for an additional 20 to 30 minutes, until the pork is tender and the sauce has thickened.

8. Let Stand and Serve

Once out of the oven, let the vindaloo stand for 10 minutes before giving it a final stir and serving.