Traditional Goan pork vindaloo is flavored with chiles garlic and vinegar Its spicy and tangy at the same time and it will leave your taste buds tingling for more Serve with rice or crusty rolls
Prep Time
8 hrs
Dificult
Medium
Servings
10 hrs 5 mins
Ingredients
Instructions
Grind Kashmiri chiles
cinnamon stick
cumin seeds
peppercorns
turmeric
and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator
8 hours to overnight.
When ready to cook
heat oil in a Dutch oven over medium-high heat. Add onions
garlic
and ginger; cook and stir until golden brown
about 10 minutes. Add pork and all marinade; cook
stirring frequently
until pork has firmed up
about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat
then cover and cook until pork is tender
about 40 minutes.
Stir in vinegar and green chiles; continue to cook
uncovered
until green chiles have softened and vindaloo has thickened
about 30 more minutes. Season with salt as necessary before serving.
Editor's Note:
Kashmiri chile peppers are dried red peppers that give dishes a red color without overwhelming heat. If you can't find them
try substituting one dried ancho chile pepper for every three to four Kashmiri chiles
or one dried California chile for every two to three Kashmiri chiles.
