East Indian Pork Vindaloo

This pork vindaloo is an authentic dish that must be made for an East-Indian wedding. It is spicy and bright red in color. This curry is made with high fat pork and lots of vinegar which means it has a longer shelf life perfect for three to four days to serve at every meal at that wedding.

Course Dinner, Lunch

Cuisine East-Indian, Indian

Keyword East-Indian recipes, pork, vindaloo

Prep Time 30

Cook Time 30

Marinate time 8

Total Time 9

Servings servings

Calories 344kcal

Ingredients

1 kg Pork
15 Red Kashmiri chilles
10 Garlic cloves
1 inch Fresh ginger
1½ tbsp Cumin seed jeera
1 tsp Turmeric
¾ cup Vinegar

US Customary - Metric

Instructions

Prepare pork - Cut the meat into large chunks, season generously with salt and pepper - let marinate overnight in the fridge. On the next day, wash and pat dry.
Ground masala - Soak the chilies in hot water for 10 minutes. In a blender or food processor - blend together the chilies, garlic, ginger, turmeric, and cumin seed with vinegar. (Do not use water)
Pro tip - I like to remove the seeds from the chilies to make them less spicy but it also gives a smoother consistency for the masala paste.
Marinate the pork - Add the ground masala to the chopped pork pieces making sure to massage it into the meat so it is all well coated. Let it marinate for 8 hours in the fridge or up to 24 hours.
Pro tip - Use an earthen pot, plastic, or glass container to marinate. Do not use a metal container as the vinegar will react with the metal causing oxidization.
Cook the vindaloo - Place the vindaloo in a skillet or cook it over medium heat until the pork renders some of the fat. Reduce heat to a low simmer and cook until the meat is fork-tender.
Taste and adjust seasoning. If necessary add more vinegar (but not water).

Nutrition