This delicious meal, which can be found in Indian Food Every Day by Maharaja Stockton, is the epitome of a perfect Sunday supper.
In order to perfect the traditional Indian meal known as pork vindaloo, time is essential.
This Portuguese Goan favorite is notorious for having a lot of heat and tang, as well as umami richness. This ensures that everything is in balance and the fire is never allowed to get out of hand. By slowly braising the pork, both the meat and the flavors will be brought out to their full potential.
Ingredients
- 2½-3 lb boneless pork shoulder or butt
- Marinade
- 8 tsp ground coriander
- 2 tsp ground cumin
- ½ tsp cayenne
- ½ tsp freshly ground black pepper
- ¼ tsp ground turmeric
- ⅛ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅓ cup white vinegar
Sauce
- ½ tsp brown or black mustard seeds
- 1 tsp tamarind paste or concentrate
- 2 Tbsp warm water
- 4 Tbsp neutral oil, divided
- 1 large yellow onion, thinly sliced (2 generous cups)
- 2 tsp minced garlic
- 2 tsp minced ginger
- 2-3 green chiles (such as serrano or jalapeño), split lengthwise, with tops intact
- 1 large tomato, chopped (1½ cups)
- 1 tsp fine sea salt
Remaining Ingredients
- ½ cup full-fat canned coconut milk
- ¼ cup coarsely chopped cilantro leaves and tender stems
Preparation
- Remove any excess fat from the pork, then chop the meat into pieces measuring 1.5 inches.
- To make the marinade, put all of the ingredients in a big basin that is resistant to chemical reactions. Add the pork and mix thoroughly so that it is evenly coated. Cover and place in the refrigerator for a minimum of four hours and up to twenty-four.
- To prepare sauce: Use a mortar and pestle or an electric spice grinder to partially smash the mustard seeds until they seem to be half brown and half yellow, and then set them aside. Put the tamarind in a small bowl and cover it with warm water. Set it aside.
- Bring one tablespoon of oil to a medium-high temperature in a Dutch oven or a deep skillet measuring 11 to 12 inches in diameter. As soon as the oil begins to shimmer, add the pork chunks while saving the marinating juice. Sauté for 5–8 minutes, tossing the mixture every few minutes or until it is lightly browned on all sides. The pork should now be placed on a plate.
- In the same pan, heat the three tablespoons of oil that are left over medium-high heat. Sauté onion for 7-10 minutes or until deep golden. Add garlic, ginger, and chilies; sauté 1 minute, until aromatic. Mix in some crushed mustard seeds, diced tomato, diluted tamarind, and some salt. Sauté the tomato for another two to three minutes or until it has become softer. Put the pork back in the pan with the marinade you saved, and give it a good toss. Although it appears as though water is required, the meat will, in fact, release liquid while it cooks. After the sauce reaches a boil, turn the heat down to a low setting. Cover and simmer over low heat for one hour, after which point you should start testing to see if the meat is done. You shouldn’t be shocked if it takes a further half an hour, or potentially even more, to become tender enough to eat with a fork.
- Once the pork has reached the desired level of tenderness, turn the heat up to medium. After stirring in the coconut milk, continue simmering the sauce over low heat for 15 minutes or until it has reached the desired consistency. If it seems to be lacking in moisture, add some water. Take the dish from the stove and place it in a serving bowl that has been preheated. Add some chopped cilantro as a garnish.
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