Pork vindaloo
Pork shoulder marinated in a paste of dried chilies, garlic, spices and vinegar, then braised until tender in a hot, sharp, deep red sauce.
Method
- 1
Toast the chilies, cumin seeds, peppercorns, cloves and cinnamon in a dry pan over low heat, shaking, until fragrant.
- 2
Tip them into a blender with the turmeric, garlic, ginger, vinegar, sugar and salt and leave until the chilies soften.
- 3
Blend to a smooth, thick paste, scraping down the sides as needed.
- 4
Rub the paste all over the pork in a bowl. Cover and refrigerate for at least 4 hours, or overnight.
- 5
Heat the oil in the casserole over medium heat and fry the onions, stirring often, until deep golden.
- 6
Add the pork and every bit of the marinade and cook, stirring, until the paste darkens and smells less sharp.
- 7
Pour in the water, bring to a simmer, then cover and cook over low heat, stirring now and then, until the pork is very tender.
- 8
Uncover and simmer until the sauce thickens and oil gathers at the edges.
- 9
Taste and balance it: it should be hot, sour and only slightly sweet. Add salt, sugar or a splash of vinegar as needed.
- 10
Serve with plain rice.
Notes
- The vinegar is the backbone of the dish, not the chili. Keep the full amount even if you use fewer chilies for less heat.
- Vindaloo improves after a night in the fridge as the flavours settle.
Equipment
Small frying pan, Blender or spice grinder, Mixing bowl, Large heavy casserole with a lid