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Goan Pork Vindaloo

Goan Pork Vindaloo

Cost $20, save $15

Source: Recommended by CookPal

  • 90 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Spices

    • 16 dried Kashmiri chile peppers, stemmed and seeded
    • 🌿 1 (1 inch) piece cinnamon stick, broken into pieces
    • 1 teaspoon cumin seeds
    • 🌑 ½ teaspoon whole black peppercorns
    • ½ teaspoon ground turmeric
    • 6 whole cloves

  • Condiments

    • 1 tablespoon white vinegar
    • ¼ cup white vinegar

  • Meat

    • 🐖 2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes

  • Vegetables

    • 🧅 4 medium onions, chopped
    • 🧄 10 cloves garlic, minced
    • 🌱 1 (2 inch) piece fresh ginger root, minced
    • 2 green chile peppers, seeded and cut into strips

  • Liquids

    • 💧 2 cups boiling water

  • Other

    • 🧂 Salt to taste
    • ¼ cup vegetable oil

STEPS

1

Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves using a mortar and pestle or grinder until smooth. Mix in 1 tablespoon vinegar to create a paste; season with salt.

2

Marinate pork with the spice paste in a glass or ceramic bowl. Cover and refrigerate for 8 hours or overnight.

3

Heat oil in a Dutch oven over medium-high heat. Cook onions, garlic, and ginger until golden brown, about 10 minutes.

4

Add pork and marinade, stirring frequently, until pork firms up, about 5 minutes. Add boiling water and simmer. Reduce heat, cover, and cook until pork is tender, about 40 minutes.

5

Stir in vinegar and green chiles. Cook uncovered until chiles soften and vindaloo thickens, about 30 minutes. Adjust salt as needed.

NUTRIENTS

Per 1 serving

🔥

264

Calories

  • 20
    Protein
  • 9
    Carbs
  • 16
    Fats

💡 Use Kashmiri chiles for authentic flavor, but you can substitute with other mild dried chiles if unavailable.To save time, prep vegetables while the pork is marinating.This dish pairs well with steamed rice or crusty bread.The flavors enhance over time, so consider making it a day in advance.