Indian
Indian - Regional Mains
Pork Vindaloo
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 800g pork shoulder, cubed
- • 12 dried Kashmiri red chilies
- • 4 tbsp Goan palm vinegar
- • 1 tbsp cumin seeds
- • 1/2 tsp turmeric powder
- • 1 tsp black peppercorns
- • 2 tbsp ginger-garlic paste
- • 2 onions, finely chopped
- • 2 tbsp oil
Preparation Steps
1
Phase 1
Soak the chilies in 3 tbsp vinegar for 30 minutes; grind with the cumin seeds, turmeric, peppercorns, ginger-garlic paste, and remaining vinegar.
2
Phase 2
Coat the pork in the paste with salt; rest 2 hours or overnight.
3
Phase 3
Heat the oil and fry the onions until golden.
4
Phase 4
Add the marinated pork and sear on all sides.
5
Phase 5
Add 1/2 cup water and simmer, covered, 75-90 minutes until the pork is tender and the gravy is thick.
6
Phase 6
Serve with Goan poi bread or rice.