Pork Vindaloo
Ingredients
- 1 large onion, roughly chopped
- 1 (3 inch) piece fresh ginger, peeled and minced ⓘ
- 3 cloves garlic, peeled and crushed
- 2 tablespoons mustard seeds ⓘ
- 1 tablespoon cumin seeds ⓘ
- 1 cinnamon stick
- 8 whole black peppercorns ⓘ
- 4 whole cloves ⓘ
- 1/2 cup vinegar, divided, or to taste ⓘ
- 2 tablespoons water ⓘ
- 1 pound lean pork, cut into cubes ⓘ
- 3 tablespoons vegetable oil ⓘ
- 8 fresh curry leaves
- 1 pound tomatoes, peeled and chopped ⓘ
- 1 1/2 teaspoons ground turmeric ⓘ
- salt to taste ⓘ
- 4 cups pork stock, or as needed ⓘ
- 3 sprigs cilantro ⓘ
Instructions
- Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
- Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
- Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
- Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
- Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
- Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.
Nutrition & Diet Analysis (per serving)
772
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).