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Pork Vindaloo
Ingredients
Directions
Ingredients
1
piece fresh ginger, peeled
Jump
3 tbsp
canola oil
Jump
½ tsp
fenugreek seeds
Jump
3 md
yellow onions, thinly sliced
Jump
4 lb
pork shoulder, cut into 1½-to 2-inch cubes
Jump
~11
cloves garlic, minced
Jump
~4
serrano chile, minced
Jump
½ tsp
turmeric
Jump
~2 tsp
ground Indian red chile
Jump
tsp
salt
Jump
2 tbsp
coriander seeds
Jump
1 tsp
cumin seeds
Jump
½ tsp
brown mustard seeds
Jump
~5
cloves
Jump
~4
black cardamom pods
Jump
20
black peppercorns
Jump
1
piece cassia
Jump
1 tsp
sugar
Jump
2 tbsp
tamarind paste
Jump
1 tbsp
white vinegar
Jump
Pork Vindaloo

Until as late as 1962, the Portuguese ruled the southern Indian state of Goa. Carne de vinha d’alhos, a Portuguese dish made with pork, was the basis of the now famous vindaloo served in Indian restaurants. Although many make it with lamb, chicken, or shrimp, I prefer the original recipe with pork, redolent of tamarind, vinegar, and black pepper. Vindaloo is famed for being extremely spicy; adjust the amount of chile, both green and red, to your taste.

6-8 servings

  1. Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.
  2. Julienne 1 inch of the ginger and set aside for garnish. Mince the remaining ginger.
  3. Heat the oil in a large skillet over high heat, with a lid handy. Tilt the skillet to pool the oil and add the fenugreek seeds; cover immediately to prevent splattering.
  4. When the seeds have stopped sputtering, add the onions. Sauté the onions for 7 to 8 minutes until light golden brown.
  5. Add the browned onions to the slow cooker and mix in the pork, minced ginger, garlic, serrano chiles, turmeric, ground red chile, and salt.
  6. Cook on low heat for 3½ hours.
  7. Grind together the coriander seeds, cumin seeds, mustard seeds, cloves, cardamom, peppercorns, cassia, and sugar in a spice grinder.
  8. Add the ground spice blend to the pork, mix well, and continue to cook on low for an additional 30 minutes.
  9. Turn the slow cooker off and stir in the tamarind pulp and vinegar. Serve garnished with the julienned ginger.

Copyright 2014 by Neela Paniz.

The New Indian Slow Cooker

Neela Paniz

The New Indian Slow Cooker

Book Cover