One thing I love about the cuisine of India is the fact that it is so full of flavor. There is a reason it’s one of the most popular cuisines in the world. . . It’s awesome. I have always had a special place in my heart for Vindaloo. Pork Vindallo, epic dish from the region of Goa. Tangy, spicy, full of spices and flavor. A stick to your ribs dish that will really remind you why you love food!
This is a relatively easy dish to make, not completely traditional but very close. It takes a bit of time on the stove to get done if you use the pork shoulder, which I recommend if you have the time. Nothing compares to the depth of flavor achieved during long slow cooking! The pork shoulder will take 4 or so hours to get tender. Time well spent!
A even quicker option would be to make the base and keep in in the cooler. If you are in a hurry for dinner take some of the sauce out and start reducing it. Get a few pork chops out (or chicken breasts) of the refrigerator dice them up and add them to the sauce once it is 1/3 of the way reduced. Cook the meat in the sauce until done and the sauce coats the meat.
Cooking the pork shoulder is a simple process stir it every so often the closer to when its done you will have to stir it more often as the sauce gets reduced. If the pork is not tender when the sauce it getting too thick you just add a bit of water and continue cooking.
You want to have the meat beautifully tender but not shredded. If you take your eye off it too long and it does shred, don’t worry, life is still good. You can make tacos! Put some of this on a tortilla with cheese, lettuce, tomato and some salsa. You will be a believer! Tacos are a great way to use leftovers of Vindaloo. Another awesome way to use up some left overs is on eggs in the morning with a bit of naan bread or tortilla.
One last note. Do not skimp on the quality of your spices. Make sure they are not old. If you do one thing make sure to buy powdered Kashmir chili only! Do not even think of using a American style chili powder blend. Kashmiri chili have a beautiful color and flavor. They are a must, use 100% Kashmiri chili powder.
Serve with a nice toasted bread or some basmati rice. I like this with a nice cold IPA or even a pilsner.
2 onions, rough chop
1 inch of ginger (about 1/2 to 3/4 ounce), peeled and rough chopped
1 large can of diced tomatoes (28 ounces)
5 teaspoons ground cumin (10 grams)
2 teaspoons ground cardamom
10 teaspoons garam masala (20 grams)
6 to 8 teaspoons Kashmiri chili powder (100% ground Kashmiri chili), 8 if you like it spicy
2 teaspoons salt
1 teaspoon black pepper
7 FL ounces red wine vinegar (200ml)
3 pounds pork shoulder, diced to 3/4 inch cubes
3 curry leaves
Water as necessary
Salt, red wine vinegar, pepper, and cardamom as necessary
1. Put all base ingredients in a blender and purée until smooth.
2. While the main ingredients are being puréed heat a thick bottomed pot, big enough to hold the entire recipe. When hot add 1/4 cup ghee (or olive oil) and begin browning the pork shoulder, if the pork cools the pan down and it doesn’t brown well don’t worry, just continue with the recipe.
3. Once the pork is browned off add the curry leaves and stir. Add the entire base to the pork, stir and turn down to a simmer. Allow to simmer for 3 to 4 hours, stirring every 20 min or so. The closer to being done it gets more reduced the sauce will be and you will need to stir more often. Also depending on the size of your pot and the heat you may find the sauce is too reduced and the pork is not tender. If this happens add 1/2 cup of water, sir and continue cooking. You can do this as many times as necessary. You want the pork tender but not shredded so you wild have to watch at the end! (if it shreds make tacos!)
4. Before removing from the stove adjust seasoning with Salt, red wine vinegar, pepper and cardamom as necessary. This dish gets even better the 2nd day.