Ok, you’re probably asking yourself, what is pork vindaloo? In short, it’s a spicy, tangy dish that you get in Indian restaurants. You might also be saying to yourself, I’ve never eaten in an Indian restaurant or have had Indian food. Stop, hold the presses, go no further. Go now to your nearest Indian restaurant and try it. Expand that palate of yours! You’ll thank me later.
Welcome back! I know you loved it and you want to make this so you can relive that feeling. Let’s do it this!
2 lbs pork shoulder cubed into 2-3″ pieces
1.5 tablespoons dark chili powder (Kashmiri or aleppo)
1.5 tablespoons any other chili powder
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 large onion sliced
12 cloves garlic
2″ piece of ginger
1 tsp mustard seeds
1/2 tsp cumin
2 tablespoons vinegar
1 tsp red pepper flakes
2 tsp hot sauce
1 cup water
1 tablespoon tomato bouillon
1 tablespoon coconut oil
2 cups chopped onion
pinch of cayenne
1 serrano or jalapeño pepper chopped, optional
Combine the ginger, garlic, cumin, mustard seeds, and 1 tablespoon of vinegar into a food processor or mortar and pestle and grind into a paste. Add to the paste all chili powder, turmeric, curry, and another tablespoon of vinegar. Mix well.
Heat coconut oil, add onion and salt. Sauté until onions begin to soften and lightly brown on the edges. Add paste, mix well.
Add a splash of water to deglaze. When the oil begins to float, add pork pieces. Mix well. Add 1 cup water and 1 tablespoon vinegar and the tomato bouillon. Stir.
Bring to a boil, then simmer until the meat is tender, about 2 hours. Serve over rice.
**NOTE: If you want to add some heat, add the serrano or jalapeño in when you add your pork.
[bctt tweet=”Pork Vindaloo! Dooo it!” username=”jaxxdrinkwater1″]
Oh! And if you want to see this in action:
Disregard the amount of chili powders you see in the video, use what’s in this recipe as above.