Tangy Pork Vindaloo

Ingredients 0/18

Step 1

Grind the onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves in a blender or food processor. Add just enough vinegar to help everything blend into a thick paste. In a large bowl, mix the rest of the vinegar with water and use it to rinse the pork cubes thoroughly. Drain the meat and pat it dry with paper towels.

Step 2

Combine the paste with the pork in a clean bowl, making sure each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 8 hours, or overnight if you can.

Step 3

When you’re ready to cook, heat some vegetable oil in a large skillet over medium-high heat. Toss in the curry leaves and fry them until they turn golden and crispy, about 2 to 3 minutes. Add the marinated pork along with the tomatoes and turmeric, stirring occasionally until the tomatoes break down completely, which should take around 10 minutes.

Step 4

Season the pork with salt, then pour in enough pork stock to come halfway up the meat. Bring everything to a gentle simmer, cover the skillet, and lower the heat to medium-low. Let it cook slowly until the pork is tender, which can take anywhere from 1 to 2 hours.

Step 5

Once the pork is soft, remove the lid and let the sauce cook down until it thickens nicely, about 10 more minutes. Finish by sprinkling fresh cilantro on top before serving.