Spicy Pork Vindaloo

Ingredients

• 1 large onion, roughly chopped
• 1 (3 inch) piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and crushed
• 2 tablespoons mustard seeds
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 8 whole black peppercorns
• 4 whole cloves
• ½ cup vinegar, divided, or to taste
• 2 tablespoons water
• 1 pound lean pork, cut into cubes
• 3 tablespoons vegetable oil
• 8 fresh curry leaves
• 1 pound tomatoes, peeled and chopped
• 1 ½ teaspoons ground turmeric
• salt to taste
• 4 cups pork stock, or as needed
• 3 sprigs cilantro

Step 1

Grind the onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to help everything blend into a thick paste. Next, mix the remaining vinegar and water in a large bowl, then add the pork cubes. Give the pork a good rinse in the vinegar mixture, drain, and pat the pieces dry with paper towels.

Step 2

Now, combine the pork with the spice paste in a clean bowl, making sure each piece is well coated. Cover it with plastic wrap and pop it in the fridge to marinate for at least 8 hours, or overnight if you have the time.

Step 3

When you’re ready to cook, heat some vegetable oil in a large skillet over medium-high heat. Toss in the curry leaves and fry them until they turn golden and fragrant, about 2 to 3 minutes. Then, add the marinated pork, tomatoes, and turmeric to the skillet. Cook everything together, stirring occasionally, until the tomatoes have broken down and softened, which should take around 10 minutes.

Step 4

Season the pork with salt, then pour in enough pork stock to cover at least half of the mixture. Bring it to a gentle simmer, cover the pan, lower the heat to medium-low, and let it cook slowly until the pork is tender, which could take between 1 and 2 hours.

Step 5

Finally, take off the lid and let the sauce simmer for another 10 minutes or so until it thickens up nicely. Finish by sprinkling fresh cilantro on top before serving.