Pork Vindaloo Curry

Ingredients

• 1 large onion, roughly chopped
• 1 (3 inch) piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and crushed
• 2 tablespoons mustard seeds
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 8 whole black peppercorns
• 4 whole cloves
• ½ cup vinegar, divided, or to taste
• 2 tablespoons water
• 1 pound lean pork, cut into cubes
• 3 tablespoons vegetable oil
• 8 fresh curry leaves
• 1 pound tomatoes, peeled and chopped
• 1 ½ teaspoons ground turmeric
• salt to taste
• 4 cups pork stock, or as needed
• 3 sprigs cilantro

Step 1

Blend the onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep things moving until you get a thick, smooth paste. In a large bowl, mix the remaining vinegar with water, then add the pork cubes and give them a good rinse in this mixture. Drain the pork and pat it dry with paper towels.

Step 2

Combine the pork with the spice paste in a clean bowl, making sure every piece is well coated. Cover it with plastic wrap and pop it in the fridge to marinate for at least 8 hours, or overnight if you can.

Step 3

When you're ready to cook, heat some vegetable oil in a large skillet over medium-high heat. Toss in the curry leaves and fry them until they turn golden and crispy, which should take about 2 to 3 minutes. Add the marinated pork, chopped tomatoes, and turmeric to the pan. Cook everything together, stirring occasionally, until the tomatoes have completely softened—this usually takes around 10 minutes.

Step 4

Season the mixture with salt, then pour in enough pork stock to cover at least half of the pork. Bring it to a gentle simmer, cover the skillet, lower the heat to medium-low, and let it cook slowly until the pork is tender—this could take anywhere from 1 to 2 hours.

Step 5

Once the pork is tender, remove the lid and let the sauce simmer uncovered until it thickens up nicely, about 10 minutes. Finish off by sprinkling some fresh cilantro on top before serving.