Pork Vindaloo

Name: Pork Vindaloo
Ingredients: 5 to 10 large garlic cloves, peeled; 1 2-inch piece ginger, peeled and coarsely chopped; 2 tablespoons cider vinegar; 1/2 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 tablespoon Indian red chili powder (see note) or red pepper flakes; 1 tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika; 2 teaspoons kosher salt; 2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces; 1 inchwide ball of tamarind pulp (see note); 1/4 cup olive oil or vegetable oil; 1 3-inch cinnamon stick; 5 cloves; 4 green cardamom pods (see note); 1 teaspoon black mustard seeds, coarsely crushed (see note); 1 cup finely chopped onion; 1 large red bell pepper, cut into 1 1/2-inch pieces; Cooked rice for serving

18 ingredients

16 steps

Ingredients

5 to 10 large garlic cloves, peeled
1 2-inch piece ginger, peeled and coarsely chopped
2 tablespoons cider vinegar
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon Indian red chili powder (see note) or red pepper flakes
1 tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika
2 teaspoons kosher salt
2 pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1 inchwide ball of tamarind pulp (see note)
1/4 cup olive oil or vegetable oil
1 3-inch cinnamon stick
5 cloves
4 green cardamom pods (see note)
1 teaspoon black mustard seeds, coarsely crushed (see note)
1 cup finely chopped onion
1 large red bell pepper, cut into 1 1/2-inch pieces
Cooked rice for serving

Directions

1

In a food processor or blender, mince garlic and ginger.
2

Add vinegar, turmeric, cumin, chili powders and salt and blend well.
3

Transfer to a large bowl, add pork and turn to coat well.
4

Cover and set aside at room temperature for one hour.
5

Place tamarind in a bowl with one cup hot water.
6

When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers.
7

Add another cup of hot water and mix well.
8

Strain into a clean bowl, discarding fibrous residue.
9

In a large saute pan, combine oil, cinnamon, cloves, cardamom and mustard seeds.
10

Fry over medium-high heat until sizzling and aromatic, about 4 minutes.
11

Add onion and cook, stirring often, until lightly browned, about 5 minutes.
12

Add pork and cook, turning until lightly browned, about 6 minutes.
13

Add tamarind juice and bring to a boil.
14

Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours.
15

Add bell pepper and cook 7 minutes.
16

Serve with rice.