Goan Pork Vindaloo

Name: Goan Pork Vindaloo
Total time: 605
Yield: 8
Ingredients: 16 dried Kashmiri chile peppers, stemmed and seeded; 1 (1 inch) piece cinnamon stick, broken into pieces; 1 teaspoon cumin seeds; 0.5 teaspoon whole black peppercorns; 0.5 teaspoon ground turmeric; 6 whole cloves; 1 tablespoon white vinegar; salt to taste; 2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes; 0.25 cup vegetable oil; 4 medium onions, chopped; 10 cloves garlic, minced, or more to taste; 1 (2 inch) piece fresh ginger root, minced; 2 cups boiling water; 0.25 cup white vinegar; 2 green chile peppers, seeded and cut into strips

Recipe by Alina from allrecipes.com

Dinner 10 Hr. 5 Mins.

Ingredients

8 servings

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16 dried Kashmiri chile peppers, stemmed and seeded
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1 (1 inch) piece cinnamon stick, broken into pieces
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1 teaspoon cumin seeds
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0.5 teaspoon whole black peppercorns
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0.5 teaspoon ground turmeric
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6 whole cloves
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1 tablespoon white vinegar
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salt to taste

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2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
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0.25 cup vegetable oil
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4 medium onions, chopped
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10 cloves garlic, minced, or more to taste
•

1 (2 inch) piece fresh ginger root, minced
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2 cups boiling water
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0.25 cup white vinegar
•

2 green chile peppers, seeded and cut into strips

Instructions

Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.
Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.
When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.
Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.