Cook Time 1 hour plus marinating time
Serves 4
Ingredients
Goan Pork Vindaloo
1 kg pork shoulder (cut into bite-sized cubes, fat retained)
The Marinade (Masala Paste)
15 dried Kashmiri chillies
8–10 cloves of garlic
5cm piece of ginger
1 tsp jaggery or brown sugar
3 tbsp vindaloo masala
½ cup Goan toddy vinegar (or malt/apple cider vinegar)
The Base & Seasoning
3 tbsp vegetable oil or coconut oil
2 large onions, finely chopped
1 cup water
2 tbsp tamarind paste
1 tsp jaggery or brown sugar
1 tsp salt
Side
Pickled red onion, to garnish
Coriander, to garnish
Steamed basmati rice
Method
For the Marinade, blend together the dried chillies, garlic, ginger, jaggery, vindaloo masala, and toddy vinegar into a smooth, vibrant red paste.
Coat the pork cutlets thoroughly with the masala paste. Cover and refrigerate for at least 12 hours, preferably overnight, to let the vinegar tenderise the meat and the spices penetrate deeply.
Heat the oil in a heavy-bottomed pan. Add the finely chopped onions and sauté slowly until deep golden brown and caramelised.
Add the marinated pork along with any residual marinade to the pan. Sear the meat on medium-high heat for 10 minutes until the oil begins to separate. Add a cup of water, tamarind paste, jaggery and salt. Cover and simmer on low heat for 45–60 minutes until the pork is tender.
Top with pickled onion and coriander, and serve with basmati rice.