Pork Vindaloo

From my favorite Indian chef Madhur Jaffrey’s Indian Cooking book, this is a hot and sour curry from Goa on the west coast of India. The sauce is made with lots of wonderful spices and an onion broth that has a little vinegar in it. Some of the spices are a little rare but I have found a line in small green boxes called Spicely and they have every spice in small amounts! You could substitute beef or lamb instead of the pork if you wish. I serve it with basmati rice and a vegetable side dish, like the cabbage and carrots from my Indian feast post.

2 t. whole cumin seeds
2-3 hot dried red chilies
1 t. black peppercorns
1 t. cardamom seeds
3″ stick of cinnamon
1 1/2 t. whole black (or brown) mustard seed
1 t. fenugreek seeds
5 T. white wine vinegar
1 t. light brown sugar
1 1/2 t. salt
2 onions, halved and thinly sliced
5 T. oil or ghee (I used grape seed oil)
1 1/3 c. water
2# boneless pork shoulder meat, cut into 1″ cubes
1″ cube of fresh ginger, peeled and coarsely chopped
a small whole head of garlic, with cloves separated and peeled
1 T. ground coriander seeds
1/2 t. turmeric
Grind the top seven spices together in a spice or coffee grinder and put in a bowl. Add vinegar, salt and sugar-mix well and set aside.
In a large heavy pot, heat oil over medium and fry onions, stirring frequently until bring and crisp. This takes some time but is essential to the dish! It took me almost one hour to brown the onions. Remove onions with a slotted spoon and put into a blender or food processor. Add 2-3 T of the water to blend and puree the onions. Add this puree to the spice mixture in the bowl. You can make this ahead of time and refrigerate or freeze.
While the onions are cooking, dry off the meat cubes and cut off any fat.
Put ginger and garlic in the blender and puree into a paste with 2-3 T. of the water, or more as needed.
Heat 5 T. oil in the pot again over medium high flame. Add the pork cubes, a few at a time and brown on all sides. Remove with slotted spoon and set aside in a bowl. After the pork is browned, add the garlic ginger paste, turn down heat to medium. Stir for a few seconds. Add coriander and turmeric, stirring well for a few minutes. Add the meat and vindaloo paste and 1 cup of water. Bring to a boil. Cover and simmer gently for on hour or until pork is tender. Stir a few times during cooking period.

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