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Spicy Indian Pork Vindaloo
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 1.5 pounds pork stew meat, cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1.5 teaspoons cayenne pepper
  • 1/2 cup white vinegar
  • 1 cup chicken broth
  • 2 tomatoes, chopped
  • 1 teaspoon salt
  • Fresh cilantro, chopped (for serving)

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork stew meat and brown it on all sides for about 5 minutes.
  • Add the chopped onion to the pot and cook until it softens, about 4 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute more.
  • Sprinkle in the cumin, coriander, turmeric, and cayenne pepper. Stir everything for 30 seconds until the spices smell fragrant.
  • Pour in the white vinegar and chicken broth. Add the chopped tomatoes and salt. Bring the mixture to a simmer.
  • Cover the pot and cook on low heat for 1 hour and 15 minutes, stirring now and then, until the pork is tender and the broth has thickened slightly.
  • Taste and adjust salt if needed. Serve hot with the chopped cilantro sprinkled on top.

Notes

If the broth thickens too much while simmering, add a splash of water to loosen it. Leftovers taste even better the next day after the flavors settle. Store them in the fridge up to three days and reheat gently on the stove with a little extra broth if the sauce has reduced.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Measuring Spoons