This version of the classic hot and spicy Indian pork stew is an adaption of Madhur Jaffrey’s recipe for Goan-Style Pork Vindaloo, the heat has been tamed down here, so if you like it with more kick, feel free to add more red chiles.

Goan-Style Pork Vindaloo

2 dried red chiles

1 1/2 teaspoons whole cumin seed
1 teaspoon black peppercorns
1 teaspoon cardamom seeds
1 (3-inch) stick of cinnamon
1 teaspoon whole black mustard seed
1 teaspoon fenugreek seed
1/3 cup white wine vinegar
1 1/2 teaspoons kosher or sea salt
2 teaspoons brown sugar
1 cup vegetable oil
2 medium onions, peeled and finely sliced

2 to 3 tablespoons water

1-inch cube gingerroot, peeled and finely minced
1 small whole head of garlic, peeled and separated

2 to 3 tablespoons water
2 1/2 pounds pork, trimmed and cut into 1-inch cubes
1 tablespoon ground coriander
1 teaspoon turmeric

1 cup water
Cooked Basmati or long grain white rice for accompaniment

1. Using a spice or coffee mill, grind red chiles, cumin seeds, peppercorns, cardamom seeds, cinnamon stick, black mustard seeds and fenugreek seeds. In a small bowl combine the ground spices with the vinegar, salt and brown sugar; set aside.
2. In a large, deep frying pan (with lid for use later), heat the oil over medium heat; add onions and cook, stirring occasionally, until onions turn golden brown and crisp. Remove and drain on paper towels. Set aside the frying pan with the remaining oil.
3. Using an electric blender or food processor, puree the fried onions with 2 to 3 tablespoons water.
4. Combine the onion puree with reserved spice mixture. This mixture is the Vindaloo paste.
5. Again, using the blender or processor, blend the gingerroot and garlic with 2 to 3 tablespoons water into a smooth paste.
6. Heat the oil in reserved frying pan over medium-high heat. Cook the cubed pork in small batches to ensure they brown nicely, placing cooked pork to a bowl until all pork is browned nicely.
7. Next, add the ginger-garlic paste to the frying pan and reduce the heat to medium. Cook and stir paste for a few seconds, then stir in the ground coriander and turmeric, again cooking for just few seconds. Quickly stir in the browned pork cubes and accumulated juices, the vindaloo paste and the 1 cup water. Bring mixture to a boil, reduce heat to low, cover and simmer for 1 hour or until pork is fork-tender, stirring occasionally.
8. Serve with cooked Basmati or long grain white rice.

Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; does not include rice): 357.4 calories; 61% calories from fat; 24.7g total fat; 62.4mg cholesterol; 495.0mg sodium; 639.3mg potassium; 7.5g carbohydrates; 1.6g fiber; 2.1g sugar; 5.9g net carbs; 26.3g protein.

Copyright Hope Pryor, please see Terms of Use.