Goan Pork Vindaloo Classic Vinegar Garlic Fiery Authentic

Ingredients

• 700g pork shoulder — cut into 4 cm pieces, bone-in for better flavour
• For vindaloo masala:
• 10 dried red chillies (Kashmiri for colour + 2 dried bird eye chillies for heat)
• 8 garlic cloves
• 1 inch ginger
• 1 tsp cumin seeds
• 4 cloves
• 1 cinnamon stick — 3 cm
• 1/2 tsp turmeric
• 1 tsp black pepper
• 3 tbsp cane vinegar or white vinegar
• 1 tbsp oil
• 1/2 tsp sugar
• Salt
• 1 large onion — finely sliced

Method

1. Make vindaloo masala: soak dried chillies in warm water 30 minutes.
2. Drain. Blend with all masala ingredients into a completely smooth paste.
3. Marinate pork pieces in the vindaloo masala for 6 to 8 hours or overnight in the refrigerator.
4. Heat 2 tbsp oil in a heavy pot. Add finely sliced onion.
5. Cook on medium for 12 minutes until very golden.
6. Add the marinated pork with all the marinade.
7. Cook on medium-high stirring for 8 minutes as the pork releases some water and then begins to fry in its own fat.
8. Add 1/2 cup water. Bring to a boil. Reduce to medium-low.
9. Cover and simmer for 40 to 50 minutes until pork is completely tender.
10. Uncover. Increase heat. Cook for 10 minutes stirring until the oil surfaces and the gravy is thick and intensely red.
11. The vindaloo should be fiery hot, pungent with garlic and bracingly sour from the vinegar.