Dining and Cooking
In Chefs’ Collections

Pork Vindaloo

Cooking Indian food at home for the first time isn’t easy. You may not have Indian red chile powder, Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult place to get started.

Ingredients

  • 5 to 10large garlic cloves, peeled
  • 12-inch piece ginger, peeled and coarsely chopped
  • 2tablespoons cider vinegar
  • ½teaspoon ground turmeric
  • 1teaspoon ground cumin
  • 1tablespoon Indian red chili powder (see note) or red pepper flakes
  • 1tablespoon Kashmiri red chili powder (see note) or Hungarian hot paprika
  • 2teaspoons kosher salt
  • 2pounds pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
  • 1inchwide ball of tamarind pulp (see note)
  • ¼cup olive oil or vegetable oil
  • 13-inch cinnamon stick
  • 5cloves
  • 4green cardamom pods (see note)
  • 1teaspoon black mustard seeds, coarsely crushed (see note)
  • 1cup finely chopped onion
  • 1large red bell pepper, cut into 1 1/2-inch pieces
  • Cooked rice for serving
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        476 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 27 grams protein; 107 milligrams cholesterol; 954 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
  2. Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
  3. In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
  4. Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.
  • Spices and tamarind are available from Kalustyan’s (kalustyans.com or 800-352-3451) and other sources.

2 hours

Dining and Cooking