Spicy Braised Pork Curry — Pork Vindaloo
A fiery Goan curry of pork shoulder braised in a vinegar-and-chilli paste with garlic, cumin, and warm spices, balanced by a hint of jaggery.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast cumin seeds, peppercorns, cloves, cinnamon, and cardamom in a dry skillet over medium heat for 90 seconds until fragrant. Cool, grind to powder. Mix with kashmiri chilli powder, cayenne, garlic, ginger, vinegar, and salt into a smooth paste. Rub over pork pieces; marinate 15 minutes. Finely chop onion and tomato.
Bloom
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add bay leaves and onion, cook 7 minutes stirring until deep golden brown. Add tomato, cook 4 minutes on medium-low mashing until broken down and oil beads.
Sear
Add marinated pork with all paste to the pan over medium-high heat. Sear 5 minutes stirring until pork edges colour and masala darkens.
Braise
Pour in 500ml (2 cups) hot water and jaggery, stir well. Cover, reduce heat to low, and simmer 35 minutes stirring once until pork is fork-tender and gravy is thick and glossy mahogany.
Reduce
Uncover and cook on medium 3 minutes if gravy is too loose, until it clings to the meat. Rest 3 minutes off heat.
Plate
Transfer to a serving bowl, garnish with fresh coriander, and serve with steamed basmati rice, pao bread, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.