A traditional Goan dish featuring tender pork simmered in a spicy and tangy sauce.
cups
Ginger, peeled and sliced crosswise ⅛ inch thick
0.25 inches
each
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
Cayenne Pepper, optional
teaspoons
teaspoons
Ground Cardamom
teaspoons
Ground Cloves
teaspoons
Ground Nutmeg
teaspoons
Boneless Pork Butt Roast, trimmed and cut into 1-inch pieces
0 lb
tablespoons
Large Onion, chopped fine
each
cups
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.
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