Pork Vindaloo
विंदालू
Vindalu
विंदालू — from the Portuguese vinha d'alhos, wine and garlic — and nothing to do with aloo, potato.
Pork marinated in vinegar, garlic and dried chillies, then cooked slowly until sharp, dark and much more sour than hot.
- Prep
- 25 min
- Cook
- 1 hr 30 min
- Resting
- 8 hr
- Total
- 9 hr 55 min
- Serves
- 6
- Revisions
- 1
Ingredients
Method
Soak the chillies in the vinegar for 30 minutes.
Toast the cumin, peppercorns, cloves and cinnamon on a dry pan for 30 seconds, then grind them.
Blend the soaked chillies and their vinegar with the garlic, ginger, ground spices, turmeric, sugar and salt to a smooth paste.
Turn the pork through the paste, cover, and refrigerate for at least 8 hours and up to 24.
Heat the oil in a heavy pot and fry the onions over a medium heat for 15 minutes until deep brown. This is slow and it is where the sweetness comes from.
Add the pork with all its marinade and cook over a high heat for 5 minutes, stirring.
Add the water, bring to a simmer, cover and cook very gently for 75-90 minutes, until the pork is completely tender.
Uncover for the last 15 minutes so the sauce reduces and darkens around the meat.
Taste for salt and sourness. It should make you notice the vinegar.
Leave it overnight if you can — it is a marked improvement on the second day.
Chana Masala