Chilli, garlic, and vinegar characterize this traditional Goan pork meal. At the same time, it’s spicy and tangy. It tingles your taste buds and makes you want more. Serve with crusty buns or rice.
16 dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick
1 teaspoon cumin seeds
6 whole cloves
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
1 tablespoon white vinegar
salt to taste
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
¼ cup vegetable oil
4 onions, chopped
10 cloves garlic, minced, or more to taste
1 (2 inch) piece fresh ginger root, minced
2 cups boiling water
2 green chile peppers, seeded and cut into strips
¼ cup white vinegar
Steps To Cook
Using a mortar and pestle or an electric coffee grinder, pound the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric until smooth. To make a smooth paste, add 1 tablespoon of white vinegar. Season with salt to taste.
In a bowl, toss the pork cubes with the spice-vinegar paste until evenly covered. Refrigerate the bowl overnight after covering it with plastic wrap.
In a Dutch oven or big pot, heat the vegetable oil over medium-high heat. Cook and stir the onions, garlic, and ginger for about 10 minutes, or until golden brown. Cook, stirring regularly until the pork chunks have firmed up, about 5 minutes. Pour in the water, bring to a simmer, then decrease the heat to low, cover, and cook for 40 minutes, or until the pork is cooked.
Add the green chili pepper strips and 1/4 cup vinegar and mix well. Cook, uncovered, for another 30 minutes or until the green Chile peppers have softened and the vindaloo has thickened. Before serving, season with salt to taste.