Goan Vindaloo — Full Method (Pork, Vinegar, Kashmiri Chilli)

Ingredients

• 800 g pork shoulder, cut into 4 cm cubes
• 10 dried Kashmiri chillies, deseeded, torn
• 8 whole cloves
• 8 black cardamom pods, bruised
• 1 tablespoon black cumin seeds
• 1 teaspoon fenugreek seeds
• 2 cm cinnamon stick, broken
• 1 blade mace
• 10 garlic cloves, peeled
• 50 g fresh ginger, rough chopped
• 3 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 120 ml white vinegar, distilled
• 60 ml mustard oil
• 2 large onions, thinly sliced
• 1 tablespoon jaggery, scraped
• 1 tablespoon tamarind concentrate
• Salt, to taste

Method

1. 1
   Toast cloves, black cardamom, black cumin, fenugreek, cinnamon, mace, coriander seeds, and cumin seeds in dry pan for 3 minutes until fragrant; cool completely.
2. 2
   Grind toasted spices to powder; combine with torn Kashmiri chillies, garlic, ginger, and 60 ml vinegar in spice grinder until smooth thick paste forms.
3. 3
   Heat mustard oil in heavy-bottomed pot over high heat until wisps of smoke appear; add sliced onions and fry until deep mahogany-brown, 12 minutes.
4. 4
   Add spice-vinegar paste and fry for 4 minutes, stirring constantly, until raw garlic smell disappears and paste darkens to deep maroon.
5. 5
   Add pork cubes and stir for 6 minutes until browned on all sides and paste clings to meat.
6. 6
   Add remaining 60 ml vinegar, jaggery, tamarind concentrate, and 200 ml water; bring to simmer, then reduce heat to low and cover with heavy lid.
7. 7
   Simmer for 50 minutes, stirring every 15 minutes, until pork is tender and sauce reduces and darkens, adding water if dry.
8. 8
   Uncover, increase heat to medium, and cook for 5 minutes until sauce thickens and coats meat; season with salt and serve with rice or bread.