Pork Vindaloo

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1/4 cup white vinegar
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper
• 4 tablespoons gochujang or tomato paste
• 1 can (14 oz) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 In a large bowl, marinate the pork in white vinegar for at least 15 minutes.
2. 2 Heat oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened.
3. 3 Stir in garlic, ginger, turmeric, cumin, coriander, and cayenne, cooking for another minute.
4. 4 Add the marinated pork to the skillet, stirring to coat in the spice mixture.
5. 5 Stir in gochujang or tomato paste and diced tomatoes. Bring to a simmer.
6. 6 Cover and cook on low heat for 45 minutes, or until pork is tender.
7. 7 Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.

Nutrition

Tips

• For an extra kick, add a diced chili pepper along with the tomatoes.
• This dish tastes even better the next day, as the flavors meld together.
• Serve with steamed basmati rice or warm naan bread for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

Serving Suggestions

• Steamed basmati rice
• Warm naan bread
• Cool cucumber raita

FAQ