Pork Vindaloo (Curry Vindaloo)

By jdwooten

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.

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

Details

Servings 6

Preparation

Step 1

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.