Pork Vindaloo

Ingredients

• 8 whole dried red chilies (such as Kashmiri or Thai chilies)
• 6 cloves garlic cloves
• 2 inches fresh ginger
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon black peppercorns
• 4 whole cardamom pods
• 3 tablespoons red wine vinegar
• 2 tablespoons water
• 2 pounds pork shoulder, boneless
• 3 tablespoons coconut oil or ghee
• 1 whole large yellow onion
• 2 tablespoons red wine vinegar
• 1 can (13.5 oz) coconut milk, full-fat
• ½ cup water
• 1 teaspoon sea salt
• ¼ cup fresh cilantro leaves

Instructions

1. 1

   Trim the 2 pounds of pork shoulder, removing excess fat and silver skin. Cut into 1.5-inch cubes so they cook through evenly without drying out. Pat dry with paper towels and set aside on a plate.

2. 2

   Toast 1 tablespoon of cumin seeds, 1 tablespoon of coriander seeds, 1 teaspoon of black peppercorns, and 4 cardamom pods in a small dry skillet over medium heat for 2-3 minutes, stirring occasionally. You'll smell the spices become fragrant and toasty—stop as soon as the aroma peaks, before they burn. Pour into a spice grinder or mortar and pestle, crush into a coarse powder, and set aside.

3. 3

   Remove the stems from 8 dried red chilies and shake out most of the seeds for a more balanced heat (keep some seeds if you prefer extra spice). Briefly soak the chilies in warm water for 5 minutes to soften, then drain and set aside.

4. 4

   Make the spice paste: Peel and coarsely chop 6 garlic cloves. Peel a 2-inch piece of fresh ginger and roughly chop. Place the softened chilies, garlic, ginger, the ground spice mixture, 3 tablespoons of red wine vinegar, and 2 tablespoons of water into a food processor or blender. Blend until you have a smooth, brick-red paste that clings together when pressed—this is your flavor base.

5. 5

   Dice 1 large yellow onion into 0.5-inch pieces—keep them roughly uniform for even cooking. Place on a separate plate.

6. 6

   Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 3 tablespoons of coconut oil or ghee and let it heat until shimmering and just beginning to smoke, about 2 minutes.

7. 7

   Working in two batches so you don't overcrowd the pot, add the pork cubes. Let each batch sear undisturbed for 3-4 minutes until deep golden brown on the first side—you want a flavorful crust, not a boil. Flip and brown the other sides, another 3-4 minutes total. Transfer the seared pork to a clean plate. Browning in batches ensures proper caramelization rather than steaming.

8. 8

   Lower the heat to medium and add the diced onion to the same pot. Stir and cook for 4-5 minutes until the onion softens and turns translucent at the edges, scraping up any browned bits stuck to the bottom—these flavorful bits add depth.

9. 9

   Add all of the spice paste to the onions. Stir constantly for 2-3 minutes, cooking the paste in the oil until it darkens slightly and becomes fragrant. You should smell the full, layered aroma of roasted spices and vinegar—this blooming step builds flavor.

10. 10

    Pour in 2 tablespoons of red wine vinegar and scrape the bottom of the pot with a wooden spoon to release any stuck bits. Let it bubble for 30 seconds.

11. 11

    Return the seared pork and all accumulated juices to the pot. Add the full 13.5 oz can of coconut milk and 0.5 cup of water. Stir well to combine, scraping the sides to incorporate the paste. Add 1 teaspoon of sea salt.

12. 12

    Bring the curry to a gentle simmer—you should see small bubbles slowly breaking the surface. Reduce the heat to medium-low, partially cover with a lid, and simmer for 25-30 minutes, stirring occasionally. The pork is done when a fork pierces the thickest cube with almost no resistance. Taste the sauce: it should be rich, complex, and hot without being sharply sour—the vinegar should integrate into the background, not dominate.

13. 13

    Taste and adjust seasoning: add a pinch more salt if flat, a splash of vinegar if you want more tang, or a pinch of salt and sugar if the spices overpower everything.

14. 14

    Tear or chop 0.25 cup of fresh cilantro leaves. Scatter over the curry just before serving, reserving a few leaves for garnish.

15. 15

    Ladle into bowls and serve with steamed basmati rice or warm naan bread to cool and balance the heat. The creamy, spiced sauce clings beautifully to grain.

Tools you’ll need

• sharp chef's knife
• cutting board
• small dry skillet
• spice grinder or mortar and pestle
• food processor or blender
• large heavy-bottomed pot or Dutch oven (at least 5-quart)
• wooden spoon
• measuring spoons
• instant-read thermometer (optional)

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