Main Dishesbonappetit4.6
Pork Vindaloo
This pork vindaloo is a fiery Indian classic with chunks of pork shoulder and succulent pork belly, cooked until tender in a tangy, spicy chile-vinegar sauce.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Blend 15 dried Kashmiri chiles or 12 guajillo chiles, 8 garlic cloves, finely chopped, one 1" piece ginger, peeled, one 3" cinnamon stick, broken into pieces, ½ cup distilled white vinegar, 1 Tbsp. sugar, 1 Tbsp. tamarind paste (if using), 1 tsp. black peppercorns, 1 tsp. cumin seeds, ½ tsp. ground turmeric, ½ tsp. whole cloves, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender (preferably high-speed), scraping down sides as needed, until marinade is the consistency of a fine paste.
dried Kashmiri chiles or 12 guajillo chiles151" piece ginger, peeled13" cinnamon stick, broken into pieces1. sugar1 Tbsp. tamarind paste (optional)1 Tbsp. black peppercorns1 tsp. cumin seeds1 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
2
Place 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces, and 8 oz. skin-on pork belly, cut into 1" pieces, in a medium bowl and pour marinade over; toss to coat. Let sit at room temperature at least ⏱️ 30 minutes.
½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces1. skin-on pork belly, cut into 1" pieces8 oz
3
Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 medium onion, quartered, thinly sliced, stirring often, until translucent, about ⏱️ 5 minutes. Add pork shoulder and belly along with any marinade remaining in bowl; stir to combine. Pour in 2½ cups water and bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally and adding up to ½ cup more water if needed, until pork is tender and liquid is slightly thickened, 1½–⏱️ 2 hours. Taste and add more salt if needed.
. vegetable oil2 Tbspmedium onion, quartered, thinly sliced1
4
Divide steamed rice among bowls and ladle stew over. Do ahead: Pork shoulder and belly can be marinated 1 day ahead; cover and chill. Stew can be made 3 days ahead. Let cool; cover and chill.
Steamed rice (for serving)
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