Hailing from the Portugese-influenced state of Goa in India, vindaloo is much loved for its combination of sweet spices, tangy vinegar, and fiery heat. It tastes good on day one but even better after a day or two once the seasonings have melded, so you might want to consider making extra. The recipe is a Yummly original created by Prerna Singh.
- 5 whole chilies (Kashmiri)
- 1/2 tsp. whole cloves
- 1/2 tsp. black peppercorns
- 1/2 tsp. cumin seeds
- 2 inches fresh ginger
- 1/3 cup apple cider vinegar
- 10 garlic cloves
- 1 tsp. crushed red pepper flakes
- 1 tsp. garlic salt
- 1/2 tsp. ground turmeric
- 2 lb. pork shoulder
- 1 red onion (large)
- 3 Tbsp. canola oil
- 1 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/2 cup water (optional)
- basmati rice (steamed, or naan bread, for serving)
- Put the chilies, cloves, peppercorns, and cumin seeds in a small frying pan. Toast over medium heat just until fragrant, 2-3 minutes, then immediately pour onto a plate and let cool.
- Scrape the ginger with a spoon to remove peel, then coarsely chop. Coarsely grind the toasted spices in a spice grinder or clean coffee grinder. Transfer the ginger, ground spices, vinegar, garlic, red pepper flakes, garlic salt, and turmeric to a blender. Grind into a coarse paste, scraping down the sides as needed.
- Cut the pork shoulder into 1/2-inch chunks and transfer to a medium mixing bowl. Add the masala paste and massage into the pork. Cover and refrigerate for at least 1 hour or overnight.
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|Calories520Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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