Pork Vindaloo

4-6 Servings

hot

Traditionally Vindaloo in the tropical coastal province of Goa is made with Pork because Goa is predominately Catholic. A fiery stew with Portuguese influence from colonial times where pork is cooked with Hot Indian chiles, vinegar (vin) and garlic (aloo).

Ingredients

1 large onion, chopped.

1 full bulb of garlic, peeled and crushed.

1 TBL fresh ginger, sliced.

2-4 tsp Goan Vindaloo

1 TBL tomato paste

1 TBL brown sugar

6 TBL vegetable oil or ghee

2 LB lean pork cubed

½ cup apple cider vinegar

1 + ½ cups stock or water

Salt to taste

For Garnish

Yoghurt

Cilantro

Instructions

1

Place onion, garlic, ginger, Goan Vindaloo, tomato paste, brown sugar in a food processor and blend. Add enough apple cider vinegar to make a paste.

2

Rub the paste into the meat until all pieces are thoroughly covered. Cover and marinate overnight in fridge.

3

Heat the oil in a Dutch oven and sear the meat over medium heat until evenly browned.

4

Add the rest of the vinegar and continue cooking for 5 minutes on medium-high heat. Stir in any of the remaining spice paste.

5

Add stock, season and bring to a boil.

6

Reduce heat, cover and simmer gently for about an hour until the meat is tender. Add water if necessary if reduced too much. Adjust seasoning and stir in cilantro.

7

Serve on a bed of basmati rice with yoghurt to temper the heat.