Goan Pork Vindaloo
Saw this on the America’s Test Kitchen tv channel and had to try it.
Ingredients:
3 to 3.5 lb pork shoulder, cubed
1 large onion, chopped fine
1 cup water
1 1/2 inch fresh ginger, peeled and sliced, 1/8" thick.
6 garlic cloves, peeled and trimmed
3 tablespoons kashmiri chili powder
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons table salt
1 teaspoon pepper
1/4 to 1/2 teaspoon cayanne pepper (optional.)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
1/3 cup coconut vineagar
Blend water, ginger, garlic, and spices until the consistency of thick tomato sauce.
A couple of pro-tips. Kashmiri Chili Powder is ESSENTIAL. It smells and tastes unlike any chili powder I’ve ever had. That smell of an Indian restaurant? Kashmiri chili powder.
It’s also SUPER hard to find, I went to 2 Indian groceries and 2 international groceries and struck out. Ended up buying it on Amazon.
Same for the coconut vineagar. I found SPICED coconut vineagar, but I don’t know if that’s the same thing or not.
Pro tip #2 - peeling ginger couldn’t be easier. Scrape the side with a spoon. Peel comes right off.
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Pour over pork in large bowl.
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Heat oil in dutch oven over medium heat until shimmering, then cook onion until translucent, 7 to 9 minutes.
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Pour in the pork, spread into an even layer and cook until bubbling. +2 minutes.
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Cover, put in 325° oven for 40 minutes.
Stir in coconut vineagar.
Cook another 40 to 50 minutes until fork tender.
Rest for 10 minutes and serve!
