Pork Vindaloo

This recipe is inspired by one in Saveur magazine. There is almost always at least one recipe in each issue to inspire me! After making this the first time it has become a staple in our home. I make it almost once a week. I double this recipe so that we have leftovers for lunch the next day and maybe even a second meal. 

Aunt Patty’s organic Tamarind Paste can be found at New Seasons and lasts for months in the fridge. If you eat chili then a few green chili can be added to the second step of the recipe. 

This dish is made in two stages. I often make the first stage the day before so all I have is the second stage to do before dinner the next day. While its cooking I can prepare vegetables to go along with it. 

Ingredients

  • 2 lb. boneless pork shoulder, cut into 2" pieces
  • 2 tbls apple cider vinegar 
  • 2 tsp salt,
  • 1/2 tsp cardamom powder
  • 1 tsp. cumin seeds
  • 1 tsp. poppy seeds
  • 1 tsp  whole black peppercorns
  • 3 chiles dried, stemmed (leave this out if you are nightshade free like me)
  • 4 whole cloves
  • 1 tbsp. tamarind paste
  • 1 tsp. ground turmeric
  • 8 cloves garlic, 4 peeled, 4 roughly chopped
  • 1 (2") piece ginger, peeled and thinly sliced
  • 1/3 cup lard for cooking
  • 1 tsp. black mustard seeds
  • 1 stick cinnamon, halved
  • 1 large yellow onion, sliced
  • salt to taste
  • chopped cilantro to sprinkle on top

Directions:

1. Toss pork, vinegar, and salt in a bowl. Cook cumin and poppy seeds, peppercorns, chiles, turmeric and cloves in a small skillet until seeds pop, 1 to 2 minutes. Let cool and transfer to a spice grinder; grind into a powder and add to pork.

2. Puree peeled garlic, and ginger in a food processor  and add to pork along with tamarind paste. Toss to coat; cover and chill 4 hours or over night

3. Heat lard in a 6-qt. saucepan over medium-high; cook mustard seeds and cinnamon until seeds pop, a couple of minutes. Add chopped garlic, and onion; cook until slightly caramelized, about 10 minutes. 

4. Stir in pork and its marinade; cook until paste begins to brown. Reduce heat to medium-low; cook, covered and stirring occasionally, until pork is tender, about 1 hour. Serve with aloo gobi and cucumber riata…. Coming up soon on this very blog!