Goan Pork Vindaloo
Yield Serves 4-6 SERVINGS
- 3 pounds Berkshire Pork Loin Roast
- ½ tablespoon of fine salt
- 12 whole Kashmiri dry chiles
- ½ cup palm vinegar or Goa coconut toddy
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon of peppercorns
- ½ teaspoon of cloves
- 2 one-inch pieces of cinnamon sticks
- 10 pods of green cardamom
- ½ cup of vegetable oil
- 1 medium-sized yellow onion, roughly chopped
- 1 medium-sized yellow onion, sliced finely
- 1-inch knob of ginger, peeled and sliced finely
- 8 garlic cloves, diced
- 2 green chile peppers – slit lengthwise into 6 pieces
- 2 cups of boiling water
Recipe notesEnjoy this fiery pork vindaloo with steamed white rice, crusty bread, or eat it the Goan way: with rice sannas (steamed rice dumplings). Cherie Scott from Mumbai to Maine says this dish always tastes better the next day, so make it ahead of time and then reheat it before company arrives.
- Cut Berkshire pork into 2-inch pieces, salt, and set aside in a big glass bowl in the fridge, covered.
- Soak 12 whole Kashmiri dry chiles in a 1/2 cup palm vinegar or Goa coconut toddy for two hours until re-hydrated.
- Toast the coriander seeds, cumin seeds, peppercorns, cloves, cinnamon sticks, and green cardamom for 1 minute to release their oils. Allow to cool.
- In a food processor grind the roughly chopped onion with 5 garlic cloves, the soaked Kashmiri chiles, and the toasted spices and pulse into a thick wet paste for marinating.
- Take the cubed pork from the fridge, rub the marinade into the pork gently, cover with plastic wrap and set in the fridge overnight. The next day, take the pork out of the fridge and allow it to come to room temperature.
- In the meantime, make the gravy: Put ½ cup of vegetable oil in a heavy bottom pot, at medium heat. Add the finely sliced yellow onion, sliced ginger, 3 cloves of diced garlic, and 2 green chiles. Fry on medium-high heat, until soft, with lid on. Stir occasionally; don’t let it brown or crisp.
- Add the marinated pork pieces with any leftover marinade, cook for 10 minutes, turning often in oil.
- Add 2 cups of boiling water and stir. Cover and cook on low to medium heat without burning at the bottom. Stir every 15 minutes until the meat is tender and skin of pork is soft and well done.
- Allow the pork to cool and then refrigerate. Heat again and add ½ cup of chopped cilantro to serve.