Pork Vindaloo (Curry Vindaloo)
This flavorful pork vindaloo recipe brings together tender bites of pork shoulder with a blend of aromatic spices for a dish that is both comforting and delicious. The meat is first seared to perfection and then cooked slowly in a rich, flavorful sauce until it is melt-in-your-mouth tender. Served over a bed of steamed white rice, this dish is sure to become a favorite at your dinner table, perfect for sharing with family and friends.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
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