Pork Shoulder Vindaloo

Name: Pork Shoulder Vindaloo (Vindaloo)
Yield: Serves 3-4
Cuisine: India
Ingredients: ½ teaspoon ground black pepper; 2 teaspoons jaggery or brown sugar; ¾ teaspoon black mustard seeds; 500 g (1 lb 2 oz) pork shoulder, cut into 3 cm (1¼ inch); 2 teaspoons tamarind paste; ¾ teaspoon ground coriander; ¾ teaspoon ground cumin; ½ teaspoon ground cinnamon; 1 teaspoon fine sea salt; 3 medium ripe tomatoes, chopped; 4 teaspoons Kashmiri chilli powder; 60 ml (¼ cup) wine vinegar; ½ teaspoon ground turmeric; 4 cloves; 4 green cardamom pods, seeds only; 3 cm (1¼ inches) ginger, peeled and minced (1 tablespoon); 4 garlic cloves, minced; chunks 3 tablespoons neutral oil; 2 large onions, finely sliced

Vindaloo

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

The Nutmeg Trail

By Eleanor Ford

Published 2022

About

An assertive, almost pickle-sour braise resulting from three continents’ ingredients and ideas coming together. It is notably not, however, the vindaloo that has evolved in British Indian curry houses, which holds the dubious honour of being the hottest dish on the menu. Here, the intensely red masala comes from Kashmiri chilli powder, which brings more in colour and flavour than heat.

The dish is from the Catholic community of Goa, with roots in a Portuguese pickled pork dish calle