Name: Spicy Pork Vindaloo
Yield: 6–8 Servings
Cuisine: Portuguese
Ingredients: Salt and freshly ground black peppercorns; 2½–3 lb (1.25–1.5 kg) boneless pork shoulder, trimmed and cubed; ⅓ cup (3 fl oz/80 ml) white wine vinegar; 1 cup (8 fl oz/250 ml) chicken broth; 1½ tsp ground cinnamon; Pinch of ground cloves; 1½ tsp hot paprika; 1½ tsp ground turmeric; 1½ tsp brown mustard seeds; 1½ tsp ground cumin; 2-inch (5-cm) piece fresh ginger, peeled and grated; 1½ tsp cayenne pepper; 2 yellow onions, finely chopped; 8 cloves garlic, minced; ½ cup (4 fl oz/125 ml) canola oil

Preparation info

6–8
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Legend has it that vindaloos, the spicy, sweet-sour curries of western coastal India, were influenced by the cuisine of Portugal, of which India was a former colony. Vindaloos have a reputation for being extremely spicy, though this version is on the tame side. If you like a more fiery stew, add additional cayenne pepper.

Ingredients

2½–3 lb (1.25–1.5 kg) boneless pork shoulder, trimmed and cubed
Salt and freshly ground black peppercorns

Method

Place pork in a bowl, sprinkle with 1 teaspoon salt and 1 teaspoon black pepper, and toss to coat. In a large frying pan, heat canola oil over medium-high heat. Working in batches, add pork and cook until

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Ingredients

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