Pork Vindaloo
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 sprigs
Cilantro1 large
Onion (roughly chopped)3 cloves
Garlic (peeled and crushed)2 tbsps
Mustard Seed1 tbsp
Cumin Seed2 tbsps
Water3 tbsps
Vegetable Oil1.5 tsps
Ground Turmeric4 cups
Pork Stock (or as needed)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
3
Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain
4
Pat pork dry with paper towel
5
Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste
6
Cover bowl with plastic wrap
7
Marinate in refrigerator 8 hours to overnight
8
Heat vegetable oil in a large skillet over medium-high heat
9
Fry curry leaves in hot oil until golden brown, 2 to 3 minutes
10
Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes
11
Season the pork mixture with salt
12
Pour enough pork stock over the mixture to assure everything is at least half-submerged
13
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
14
Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes
15
Garnish with cilantro