Pork Vindaloo

Name: 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

18 ingredients

6 steps

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

Directions

1

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.
2

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.
3

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.
4

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.
5

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.
6

Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.