Name: Goan Pork Vindaloo
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Dried Kashmiri chile peppers, stemmed and seeded - 16; Cinnamon stick, broken into pieces - 1 (1 inch) piece; Cumin seeds - 1 teaspoon; Whole black peppercorns - ½ teaspoon; Ground turmeric - ½ teaspoon; Whole cloves - 6; White vinegar - 1 tablespoon; Salt to taste - 1 tablespoon; Boneless pork loin roast, trimmed and cut into 1-inch cubes - 2 pounds; Vegetable oil - ¼ cup; Onions, chopped - 4 medium; Garlic, minced, or more to taste - 10 cloves; Fresh ginger root, minced - 1 (2 inch) piece; Boiling water - 2 cups; White vinegar - ¼ cup; Green chile peppers, seeded and cut into strips - 2

Ingredients for - Goan Pork Vindaloo

1. Dried Kashmiri chile peppers, stemmed and seeded 16

2. Cinnamon stick, broken into pieces 1 (1 inch) piece

3. Cumin seeds 1 teaspoon

4. Whole black peppercorns ½ teaspoon

5. Ground turmeric ½ teaspoon

6. Whole cloves 6

7. White vinegar 1 tablespoon

8. Salt to taste 1 tablespoon

9. Boneless pork loin roast, trimmed and cut into 1-inch cubes 2 pounds

10. Vegetable oil ¼ cup

11. Onions, chopped 4 medium

12. Garlic, minced, or more to taste 10 cloves

13. Fresh ginger root, minced 1 (2 inch) piece

14. Boiling water 2 cups

15. White vinegar ¼ cup

16. Green chile peppers, seeded and cut into strips 2

How to cook deliciously - Goan Pork Vindaloo

1 . Stage

Grind Kashmiri chiles, cinnamon stick, cumin seeds, peppercorns, turmeric, and cloves with a mortar and pestle or electric coffee grinder until smooth. Mix in 1 tablespoon white vinegar to create a smooth paste; season with salt.

2 . Stage

Place pork in a large glass or ceramic bowl. Add spice paste and toss until pork is evenly coated. Cover and marinate in the refrigerator, 8 hours to overnight.

3 . Stage

When ready to cook, heat oil in a Dutch oven over medium-high heat. Add onions, garlic, and ginger; cook and stir until golden brown, about 10 minutes. Add pork and all marinade; cook, stirring frequently, until pork has firmed up, about 5 minutes. Pour in boiling water and bring to a simmer. Reduce the heat, then cover and cook until pork is tender, about 40 minutes.

4 . Stage

Stir in vinegar and green chiles; continue to cook, uncovered, until green chiles have softened and vindaloo has thickened, about 30 more minutes. Season with salt as necessary before serving.