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Pork Vindaloo Recipe - NYT Cooking

This recipe is for a fiery pork vindaloo dish adapted from a recipe by Julie Sahni. It requires marinating pork shoulder in a spice paste of ginger, garlic, vinegar, turmeric, cumin, and red chili powders before cooking. The pork is then braised with onions, bell pepper, mustard seeds, cinnamon, cloves, and cardamom in a sauce made from tamarind pulp. The dish is cooked for 11⁄2 hours until the pork is tender and serves 6 people with rice. Specialty ingredients like tamarind pulp and Indian spices can be found at Indian markets or online.

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philly victor
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256 views2 pages

Pork Vindaloo Recipe - NYT Cooking

This recipe is for a fiery pork vindaloo dish adapted from a recipe by Julie Sahni. It requires marinating pork shoulder in a spice paste of ginger, garlic, vinegar, turmeric, cumin, and red chili powders before cooking. The pork is then braised with onions, bell pepper, mustard seeds, cinnamon, cloves, and cardamom in a sauce made from tamarind pulp. The dish is cooked for 11⁄2 hours until the pork is tender and serves 6 people with rice. Specialty ingredients like tamarind pulp and Indian spices can be found at Indian markets or online.

Uploaded by

philly victor
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Pork Vindaloo

Recipe from Julie Sahni


Adapted by Alex Witchel
Total Time 2 hours

Rating (414)

Cooking Indian food at home for the first time isn’t easy. You may not have Indian red chile powder,
Kashmiri red chile powder or tamarind pulp on hand. But a trip to a specialty market, or some time
spent online, will yield the pantry basics. This fiery vindaloo is an interesting and not very difficult
place to get started. —Alex Witchel

INGREDIENTS PREPARATION

Yield: 6 servings Step 1


In a food processor or blender, mince garlic and ginger. Add
vinegar, turmeric, cumin, chili powders and salt and blend well.
5 to 10 large garlic cloves, peeled
Transfer to a large bowl, add pork and turn to coat well. Cover
1 2-inch piece ginger, peeled and
and set aside at room temperature for one hour.
coarsely chopped
2 tablespoons cider vinegar
Step 2
½ teaspoon ground turmeric
Place tamarind in a bowl with one cup hot water. When cool
1 teaspoon ground cumin
enough to handle, crush tamarind with fingers to extract pulp
1 tablespoon Indian red chili clinging to fibers. Add another cup of hot water and mix well.
powder (see note) or red pepper Strain into a clean bowl, discarding fibrous residue.
flakes
1 tablespoon Kashmiri red chili
Step 3
powder (see note) or Hungarian hot
In a large sauté pan, combine oil, cinnamon, cloves, cardamom
paprika
and mustard seeds. Fry over medium-high heat until sizzling and
2 teaspoons kosher salt
aromatic, about 4 minutes. Add onion and cook, stirring often,
2 pounds pork shoulder, trimmed of until lightly browned, about 5 minutes. Add pork and cook,
excess fat and cut into 1½-inch turning until lightly browned, about 6 minutes.
pieces
1 inchwide ball of tamarind pulp
Step 4
(see note)
Add tamarind juice and bring to a boil. Reduce heat to medium-
¼ cup olive oil or vegetable oil
low, cover, and cook until pork is tender, about 1½ hours. Add bell
1 3-inch cinnamon stick pepper and cook 7 minutes. Serve with rice.
5 cloves
4 green cardamom pods (see note) TIP
1 teaspoon black mustard seeds, Spices and tamarind are available from Kalustyan’s
coarsely crushed (see note) (kalustyans.com or 800-352-3451) and other sources.
1 cup finely chopped onion
1 large red bell pepper, cut into
1½-inch pieces
Cooked rice for serving

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