Pork Vindaloo
Published April 27, 2010
Andrew Scrivani for The New York Times
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
5 to 10 large garlic cloves, peeled
1 2-inch piece ginger, peeled and coarsely chopped
2 tablespoons cider vinegar
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon Indian red chili powder (see note) or red pepper flakes
1 tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika
2 teaspoons kosher salt
2 pounds pork shoulder, trimmed of excess fat and cut into 1 ½-inch pieces
1 inchwide ball of tamarind pulp (see note)
¼ cup olive oil or vegetable oil
1 3-inch cinnamon stick
5 cloves
4 green cardamom pods (see note)
1 teaspoon black mustard seeds, coarsely crushed (see note)
1 cup finely chopped onion
1 large red bell pepper, cut into 1 ½-inch pieces
Cooked rice for serving
Nutritional analysis per serving (6 servings)
18 grams carbs; 107 milligrams cholesterol; 521 calories; 19 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 37 grams fat; 2 grams fiber; 616 milligrams sodium; 28 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
- Step 2
Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
- Step 3
In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
- Step 4
Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 ½ hours. Add bell pepper and cook 7 minutes. Serve with rice.
Spices and tamarind are available from Kalustyan’s (kalustyans.com or 800-352-3451) and other sources.
Private Notes
Comments
Excellent vindaloo recipe. I increased the mustard seeds to about 1.5 tsp and used tamarind concentrate instead of squeezing the tamarind pulp. It worked very well. I also added some partially-boiled potato chunks at Step 4 -- the potatoes absorb the flavor of the sauce and are delicious. They also help thicken the sauce a little.
1 Tbl of Tamarind concentrate per cup of water so in this case 2 Tbl total.
Kashmiri chili powder has a bright red color but is not so hot. Indian chili powder is hotter but has less fiery color. Using a mix of sweet Hungarian paprika and hot cayenne pepper or Indian chili powder is a good substitute for Kashmiri chili powder.
This was spectacular. I used a goat shoulder instead of pork. I didn’t have time to shop for the Indian and Kashmiri pepper, so I used a blend of cordovan and red pepper flakes for the Indian and regular paprika for the Kashmiri. Had a beautiful color and left us happily sweating through dinner. I did think the water ratio was off. I had to add about 3 additional cups throughout cooking as it cooked down fast and started to stick. Could have been my lid. I recommend checking periodically. Otherwise, no notes.
It's important to get a tender cut of pork.
Wondering if i can make this is a Dutch oven rather than a sauté pan, or if that will impeded evaporation/thickening. Anyone?