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One bite of Pork Vindaloo might change your life, like it did for Maneet ✨ The sweet and spicy dish takes influence from a garlicky Portuguese dish called carne de vinha d’alhos!
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Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food!
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Pork Vindaloo
RECIPE COURTESY OF MANEET CHAUHAN
Level: Intermediate
Total: 5 hr 15 min (includes marinating time)
Active: 45 min
Yield: 6 to 8 servings
Ingredients
Pork Marinade:
2 pounds 1-inch pork cubes (shoulder or legs)
1/2 cup curry leaves (about 0.2 ounces)
2 tablespoons ginger-garlic paste (see Cook’s Note)
1 tablespoon cracked black peppercorns
Kosher salt
Fried Onions and Garlic:
1/4 cup ghee
1/2 cup garlic, sliced
5 yellow onions, sliced
1/4 teaspoon granulated sugar
Kosher salt
Vindaloo Masala:
6 whole Kashmiri red chiles
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon green cardamom
1 teaspoon ground cinnamon
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
Pork Vindaloo:
1/2 cup coconut vinegar or distilled white vinegar
2 tablespoons brown sugar
1 cup ghee
1 cup tomato puree
1/2 cup tamarind paste
Steamed rice, for serving
Directions
For the pork marinade: Toss the pork with the curry leaves, ginger-garlic paste, pepper and salt in a bowl. Cover and marinate, refrigerated, for at least 4 hours and preferably overnight.
For the fried onions and garlic: Melt the ghee in a large skillet over medium heat. Add the garlic, onions, granulated sugar and 2 teaspoons salt and cook, stirring occasionally, until the onions are soft and golden brown, about 30 minutes. Transfer the garlic and onion mixture to a blender.
For the vindaloo masala: Dry-roast the chiles, coriander seeds, cumin seeds, peppercorns, green cardamom, cinnamon, mustard seeds and fenugreek in a large skillet over medium heat until the spices begin to pop, 1 to 2 minutes. Transfer to the blender with the garlic and onions.
For the pork vindaloo: Add the vinegar and brown sugar to the blender with the spices, garlic and onion and blend to make a spice paste.
Heat the ghee in a large Dutch oven over medium heat, add the marinated pork and sear until no longer pink, 3 to 4 minutes. Add the spice paste mixture and cook until slightly darker in color and simmering, 6 to 7 minutes. Add the tomato puree, tamarind paste and 4 cups water and mix. Cook on low heat until the pork is done, 40 to 45 minutes. Serve hot with freshly steamed rice.
Cook’s Note
If not using store-bought ginger-garlic paste, combine equal parts garlic and ginger in a mortar with a pestle, adding a little water as needed, until a paste forms.
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How to Make Maneet Chauhan’s Pork Vindaloo | Maneet’s Eats | Food Network
