Ingredients with Measurements:
- 2 lbs pork shoulder, cut into bite-sized pieces
- 1 cup white vinegar
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp paprika
- 1 tsp red chili powder
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 cup water
- 2 tbsp chopped cilantro leaves
Special equipment needed:
- Large pot or Dutch oven
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. In a dry pan, toast the cumin, coriander, mustard, fenugreek seeds, and black peppercorns until fragrant. Grind the spices into a fine powder using a spice grinder or mortar and pestle.
2. In a large bowl, mix together the ground spices, turmeric powder, paprika, red chili powder, salt, and white vinegar. Add the pork pieces and marinate for at least 2 hours or overnight in the refrigerator.
3. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another 2 minutes.
4. Add the marinated pork and cook until browned on all sides, about 5 minutes. Add the chopped tomatoes and water, and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the pork is tender and the sauce has thickened.
6. Garnish with chopped cilantro leaves and serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes + marinating time
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for cooking the pork
- Low heat for simmering the sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Protein: 30g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 4g
- Sodium: 500mg
Substitutions for ingredients:
- Pork can be substituted with chicken or beef
- White vinegar can be substituted with apple cider vinegar or lemon juice
- Cumin, coriander, mustard, fenugreek seeds, and black peppercorns can be substituted with 1 tablespoon of garam masala
- Paprika can be substituted with Kashmiri chili powder for a milder flavor
- Red chili powder can be adjusted to taste
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal
- Use coconut milk instead of water for a creamier sauce
- Add a tablespoon of sugar to balance out the acidity of the vinegar
Tips and tricks:
- Marinate the pork for at least 2 hours or overnight for maximum flavor
- Use a Dutch oven or heavy-bottomed pot for even cooking
- Adjust the amount of red chili powder to your desired level of spiciness
- Serve with a side of raita or cucumber salad to cool down the heat
Storage instructions:
- Store leftover pork vindaloo in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the pork vindaloo in a pot over medium heat until heated through
Presentation ideas:
- Serve the pork vindaloo in a large bowl with a garnish of chopped cilantro leaves
Garnishes:
- Chopped cilantro leaves
Pairings:
- Serve with rice or naan bread
Suggested side dishes:
- Raita or cucumber salad
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken
- If the sauce is too thick, add more water or coconut milk to thin it out
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Vindaloo is a popular Indian curry dish that originated in Goa, a state on the west coast of India. It was originally a Portuguese dish that was adapted by the Goan people with the addition of Indian spices.
Flavor profiles:
- The pork vindaloo is spicy, tangy, and savory with a complex blend of spices.
Serving suggestions:
- Serve the pork vindaloo with rice or naan bread for a complete meal.
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Region: Indian