Goan Pork Vindaloo with Kashmiri Chillies and Vinegar

17 ingredients

12 steps

What you need

1 kg (2 1/4 lb) pork shoulder, cut into 4 cm (1 1/2 in) chunks, some fat left on
20 dried Kashmiri chillies, stems removed
4 tsp cumin seeds
2 tsp black mustard seeds
1 tsp black peppercorns
8 whole cloves
5 cm (2 in) cinnamon stick
12 green cardamom pods, seeds only
2 tsp ground turmeric
6 cm (2 1/2 in) fresh ginger, roughly chopped
8 cloves garlic, roughly chopped
2 tsp soft brown sugar or jaggery, plus extra to taste
200 ml (3/4 cup + 1 tbsp) vinegar, coconut, cider or white wine vinegar
3 tbsp vegetable oil
2 onions, finely chopped
1 tsp salt, plus extra to taste
1 handful fresh coriander, chopped, for serving

Restated from the original video

1
Toast the cumin seeds in a dry pan over medium heat until they smell nutty, about 1 min.
2
Grind the chillies, cumin, mustard seeds, peppercorns, cloves, cinnamon and cardamom seeds to a fine powder in a spice grinder or mortar.
3
Grind in the garlic, ginger, turmeric and sugar to make a thick, dry paste.
4
Work in the vinegar to loosen it into a wet red marinade.
5
Coat the pork with the marinade in a glass or ceramic bowl. Cover and chill for at least 2 h, or up to overnight.
6
Heat the oil in a heavy pot over medium-low heat. Cook the onions gently until soft and light golden, 12-15 min.
7
Add the pork with every bit of the marinade and stir over medium heat for 5 min.
8
Pour in 250 ml (1 cup) of water and add the salt. Bring to a simmer.
9
Cover and cook gently, stirring now and then, until the pork is tender and cooked through, 50-60 min. Add a splash of water if it catches.
10
Uncover and simmer for a few more minutes if the sauce looks thin; it should coat the meat.
11
Taste. The sauce should be sharp and hot; add a little more sugar to soften the vinegar or more salt as needed.
12
Scatter with the coriander and serve hot.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.