Goan-Inspired Pork Vindaloo

Servings: 4 · Prep: 510 min · Cook: 180 min · Total: 690 min

Ingredients

• 2 pounds Boneless pork shoulder
• 1/2 cup White wine vinegar
• 8 each Garlic cloves
• 2 tablespoons Fresh ginger
• 1 tablespoon Sweet paprika
• 1 teaspoon Cayenne pepper
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1/2 teaspoon Ground cinnamon
• 1 each Yellow onion
• 2 each Tomatoes
• 2 tablespoons Vegetable oil
• 2 teaspoons Fine sea salt
• 1 1/2 cups Basmati rice
• 3 3/4 cups Water

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Fork; Wooden spoon; Fine-mesh strainer; Instant-read food thermometer; 2-quart saucepan with tight-fitting lid; Fine grater or rasp-style grater; Large nonreactive bowl with cover; Covered food-storage containers; 4- to 5-quart heavy pot with lid; measuring cups; measuring spoons; knife; cutting board; fork; wooden spoon; fine-mesh strainer; instant-read food thermometer

Steps

1. Prepare the vegetables and aromatics. Wash your hands with soap and water for 20 seconds. Rinse and dry the produce before peeling and cutting, removing any damaged areas. Prepare the garlic and ginger. Chop the onion and tomatoes and refrigerate them in separate covered containers until cooking.
   • 8 Each garlic — peeled and minced
   • 2 tablespoons ginger — peeled and finely grated
   • 1 Each yellow onion — peeled and finely chopped
   • 2 Each tomato — cored and finely chopped
2. Marinate the pork. In the nonreactive bowl, combine 6 tablespoons vinegar, the garlic, ginger, paprika, cayenne, cumin, coriander, cinnamon and 1 1/2 teaspoons salt. Add the pork pieces and mix thoroughly. Cover and marinate in the refrigerator at 40°F or below for 8 to 24 hours. Wash your hands, cutting board, knife and work surface after handling the raw pork.
   • 1/4 cup + 2 tablespoons white wine vinegar
   • 8 Each garlic — peeled and minced
   • 2 tablespoons ginger — peeled and finely grated
   • 1 tablespoon paprika
   • 1 teaspoon cayenne pepper
   • 2 teaspoons cumin
   • 2 teaspoons coriander
   • 1/2 teaspoon cinnamon
   • 1 1/2 teaspoons salt
   • 2 pounds pork shoulder — trimmed and cut into 1 1/2-inch pieces

   Keep the pork refrigerated at 40°F or below throughout marinating; vinegar does not make raw pork safe to eat.

   Keep raw pork and its juices separate from ready-to-eat foods, and wash the knife, cutting board, hands, and work surface after handling it.

3. Cook the onion and tomatoes. Heat the oil in the heavy pot over medium heat. Add the onion and cook for 10 to 12 minutes, stirring frequently, until softened and golden around the edges. Add the tomatoes and cook for 5 minutes, stirring and pressing them with the spoon, until softened.
   • 2 tablespoons vegetable oil
   • 1 Each yellow onion — peeled and finely chopped
   • 2 Each tomato — cored and finely chopped
4. Add the pork and braising water. Add the pork with all its marinade and the 1 1/2 cups braising water. Stir well, scraping up any browned onion from the bottom. Bring to a simmer over medium heat, allowing about 5 to 10 minutes.
   • 2 pounds pork shoulder — trimmed and cut into 1 1/2-inch pieces
   • 1 1/2 cups Water

   Cook all of the used pork marinade with the meat before tasting.

5. Gently braise the pork. Cover and reduce the heat to low. Gently braise for 2 to 2 1/2 hours, stirring and checking the bottom every 25 to 30 minutes. Maintain only a few small bubbles breaking the surface, not a rolling boil. If bubbling remains vigorous on low heat, move the pot to a smaller burner. Keep the lid snug between checks to retain moisture.
6. Steam the basmati rice. When the pork is nearly tender, begin the rice. Rinse it in the strainer under cold running water until the water runs mostly clear, then drain well. Put the rice, 2 1/4 cups water and remaining 1/2 teaspoon salt in the saucepan. Bring to a boil over medium-high heat, stir once, cover tightly and reduce the heat to its lowest setting. Cook for 15 minutes without lifting the lid. Remove from the heat and leave covered for 10 minutes.
   • 1 1/2 cups basmati rice
   • 2 1/4 cups Water
   • 1/2 teaspoon salt
7. Check tenderness and finish the sauce. Check the pork with a fork: it should enter easily, and a piece should separate with gentle pressure. Check a large piece with a clean thermometer; pork must reach at least 145°F, but continue braising beyond that minimum until fork-tender. Once tender, uncover and simmer gently for 10 to 15 minutes, stirring occasionally, until the sauce lightly coats the pork. Stir in the remaining 2 tablespoons vinegar and simmer for 2 minutes.
   • 2 tablespoons white wine vinegar

   Use a clean thermometer to check the pork and clean it before and after use.

8. Rest and serve. Remove the pork from the heat and let it rest for 5 minutes. Fluff the rice with a fork. Divide the rice, pork and sauce evenly among four servings.

https://plumtally.com/recipes/goan-inspired-pork-vindaloo-r81pjq5wu8vo