Pork Vindaloo (Curry Vindaloo)
Enlivened with red chilis, curry vindaloo is a complex sweet-and-tangy spice blend that lends moderate heat to this slow-cooked pork dish, which also includes cumin, paprika and turmeric. If you prefer more heat, add 1/2 tsp. red pepper flakes along with the other spices.
- 2 1/2 to 3 lb. boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1/4 cup canola oil
- 2 yellow onions, finely chopped
- 8 garlic cloves, minced
- 2-inch piece fresh ginger, peeled and grated
- 1 Tbs. curry vindaloo
- 1 tsp. ground cumin
- 1 tsp. sweet or hot paprika
- 1/2 tsp. ground turmeric
- 1/3 cup white wine vinegar
- 1 cup chicken broth
- Steamed white rice for serving
Put the pork in a bowl, sprinkle with the salt and pepper and stir to coat.
In a large Dutch oven over medium-high heat, warm the oil. Working in batches, add the pork and cook until well browned on all sides, 6 to 7 minutes per batch. Transfer to a plate.
Add the onions to the pan and cook, stirring occasionally, until browned, 8 to 10 minutes. Add the garlic, ginger, curry vindaloo, cumin, paprika and turmeric and cook, stirring constantly, until the spices are fragrant and evenly coat the onions, about 1 minute. Add the vinegar and stir to scrape up the browned bits from the pan bottom. Return the pork to the pot, add the broth and bring to a boil. Reduce the heat to low, partially cover the pot and cook until the pork is very tender and the sauce has thickened, 1 1/2 to 2 hours.
Divide the steamed rice, pork and sauce among warmed plates and serve immediately. Serves 6 to 8.
Adapted from a recipe by Williams-Sonoma.