Name: Goan Pork Vindaloo
Yield: Serves 4
Cuisine: India
Ingredients: ¼ cup medium-dry sake, vodka, or Chinese rice wine; ½ teaspoon cumin seeds; 5 dried red chiles, stemmed and crumbled, or 1 to 2 teaspoons cayenne; 2 tablespoons rice vinegar; About ½ cup minced onion; 2 tablespoons raw sesame oil, coconut oil, or peanut oil; About 1 pound boneless pork butt, shoulder, or belly, trimmed of excess fat and cut into bite-size pieces; 1 clove or a pinch of ground cloves; ½ teaspoon black mustard seeds; ½ teaspoon ground cinnamon; 1½ teaspoons salt, or to taste; ¼ teaspoon black peppercorns; ½ teaspoon sugar; 1 tablespoon minced garlic or garlic mashed to a paste; 2 teaspoons minced ginger or ginger mashed to a paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

When I was a student in London in the 1970s, Indian food was an inexpensive treat. The curry houses in those days always had a pork vindaloo on the menu, but only for the brave or foolhardy, we used to think, for it was always made very chile hot.

Since then, we’ve eaten vindaloo dishes in Goa (where they originated) and elsewhere in India, and we’ve made them at home. They’re easy and most rewarding. Tastes are hot, yes (from a mix of ground mustard seed, dried chiles, ginger, and