This is absolutely delicious and goes well with basmati rice.
Make and share this Pork Vindaloo recipe from Food.com.
- 3 lbs pork shoulder butt, trimmed of fat and cut into 1-1/2-inch cubes
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 1 1⁄2 teaspoons turmeric
- 3⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 pinch ground cloves
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 6 garlic cloves, sliced
- 1⁄4 cup white vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon grainy mustard
- 1⁄4 teaspoon red pepper flakes
- 2 cups chicken stock
- 2 bay leaves
- Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
- Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
- In a large heavy saucepan, heat half of the oil over medium-high heat.
- Brown the pork in batches and add more oil if necessary.
- Transfer to a plate.
- Add the remaining oil to the pan and reduce the heat to medium.
- Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
- Cook, stirring, until the onions are softened, about 6 minutes.
- Pour in the chicken stock and remaining vinegar.
- Bring to a boil, stirring to scrape up any brown bits.
- Return the pork and any accumulated juices to the pan and add the bay leaves.
- Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
- Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.
- Discard the bay leaves.