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Pork Vindaloo in serving dish

Authentic Pork Vindaloo Recipe

This authentic pork vindaloo is a great dish if you, like me, enjoy bold and vibrant taste experiences. It is also a great recipe that you can make ahead and freeze.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Marinating Time 1 hour
Total Time 3 hours

Ingredients
  

Meat

  • 1,3 Pound Pork shoulder

Vindaloo Spice paste

  • 1 Teaspoon Mustard seeds
  • 2 Teaspoon Coriander seeds
  • 1 Teaspoon Cumin seeds
  • 4 Dried Kashmiri chillies
  • 3 Whole cloves
  • 1 Teaspoon Black peppercorns
  • 2 Small onions, roughly chopped
  • 6 Garlic cloves
  • 2 inch Piece of fresh ginger
  • 3 Tablespoon Coconut Vinegar (or apple cider vinegar)
  • 1 Teaspoon Turmeric powder
  • 1 Teaspoon Salt

Sauce

  • 1 Tablespoon Ghee
  • 1/2 Teaspoon Coconut sugar (optional)
  • 1 Teaspoon Mustard seed
  • 1 cup Water
  • Cilantro for garnish

Instructions
 

  • Dry roast the whole spices (Kashmiri chillies, mustard seeds, coriander seeds, cumin seeds, cloves, and peppercorns). Just place the spices in a skillet over medium heat for about 10 to 15 seconds. This will help bring out all the flavors in them.
  • Take the skillet off the heat when you start to smell the spices.
  • Grind the roasted spices in a spice/coffee grinder or blender until you get a fine powder.
  • Add the onions, ginger, garlic, vinegar, and a dash of water to the blender, and blend until you get a paste.
  • Cut the pork shoulder into 2 inch pieces. The smaller the pieces, the faster they will cook. However, I find that 2-inch pieces are the ideal size.
  • Put the meat into a bowl and add the salt, turmeric, salt, and one third of the spice paste.
  • Mix this all together so all the meat is well coated.
  • Marinate for at least 1 hour, ideally overnight.
  • Heat a tablespoon of ghee in a large Dutch oven or any heavy-bottom pan.
  • Add the mustard seeds and wait until they start to sizzle and pop.
  • Add the remaining spice paste and cook until it turns brown. You will see the paste get drier; that is exactly what you are looking for.
  • Add the marinated meat and stir-fry on high for a few minutes.
  • Add a cup of water and reduce the temperature to medium-low.
  • Put the lid on and cook for 45 minutes to an hour. Check it while it is cooking and give it a stir from time to time.
  • Pierce the pork with a fork to see if it is soft; if it is soft, take the lid off and cook for another 20 to 30 minutes so the sauce gets thicker.
  • Serve and enjoy!