Pork Vindaloo (Goan-Style Pork Curry)

Marinade

• 6 cloves Garlic
• 20 g Ginger root, peeled
• 80 ml White wine vinegar
• 2 tbsp Ground Kashmiri chili
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• ½ tsp Ground cinnamon
• 2 tsp Brown sugar
• 2 tsp Fine sea salt
• 900 g Pork shoulder, boneless

Curry

• 2 tbsp Ghee
• 6 pieces Green cardamom pods
• 6 pieces Whole cloves
• 2 medium Yellow onion
• 400 g Tomato, ripe

1. Cut the pork into 3 cm cubes. In a bowl, crush the garlic to a paste and finely grate the ginger, then mix with the vinegar, Kashmiri chilli, cumin, coriander, turmeric, cinnamon, brown sugar and salt. Add the pork and turn well to coat.
2. Cover and marinate in the fridge for 45 minutes, stirring once halfway through if you can. If you have time, marinate for up to 12 hours for deeper flavour.
3. Slice the onion. Roughly chop the tomatoes.
4. Heat the ghee in a Dutch oven over medium heat. Add the cardamom pods and cloves and cook for 30 to 60 seconds until fragrant. Stir in the onion and cook for 10 to 12 minutes until deep golden, lowering the heat if it starts to catch.
5. Add the tomatoes and cook for 6 to 8 minutes until softened and jammy. Tip in the pork with all the marinade and stir for 2 minutes to coat everything in the spiced base.
6. Add 250 ml water, bring to a gentle simmer, then cover and cook on low for 35 minutes. Uncover and simmer for 15 to 18 minutes more, stirring occasionally, until the pork is tender and the sauce is thick and glossy. Taste and adjust with a pinch more salt if needed.
7. Rest off the heat for 5 minutes so the sauce settles. Serve hot with steamed rice.

Made this recipe? Rate it — a comment is optional.