Vindaloo

Ingredients

• 800 g pork shoulder, cut into 3 cm cubes
• 50 g raw cashews, soaked 15 minutes
• 8 dried red chilies (Kashmiri or Byadagi), seeded and broken
• 1 white onion, quartered
• 40 g fresh ginger, peeled and chopped
• 8 garlic cloves
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 6 whole cloves
• 1 cinnamon stick (2 inch piece)
• 2 bay leaves
• 3 tablespoons vegetable oil
• 250 ml natural yogurt
• 30 ml white vinegar
• 500 ml chicken or pork stock
• 15 g sea salt
• 5 g turmeric powder
• 60 ml coconut milk

Method

1. 1
   Toast coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick in a dry pan for 2 minutes until fragrant; grind to a fine powder.
2. 2
   Soak dried chilies in 150 ml hot water for 8 minutes; blend with soaked cashews, onion, ginger, garlic, toasted spice powder, and 75 ml soaking liquid until a smooth, thick paste forms.
3. 3
   Heat oil in a heavy-bottomed pot over medium-high heat; add bay leaves, then sear pork cubes in batches for 3 minutes per side until deeply browned on all surfaces; set aside.
4. 4
   Reduce heat to medium; add chile-cashew paste and cook, stirring constantly, for 6 minutes until darkened and oil separates from edges.
5. 5
   Return pork to pot, sprinkle turmeric, and toss to coat; stir in yogurt gradually (50 ml at a time), allowing it to incorporate fully before adding more, approximately 3 minutes total.
6. 6
   Deglaze pot with vinegar, then pour in stock; bring to a simmer, add salt, cover partially, and cook for 50 minutes, stirring every 15 minutes, until pork is tender and sauce is thick and rich.
7. 7
   Stir in coconut milk, simmer uncovered for 5 minutes, adjust seasoning with additional salt and vinegar to taste.
8. 8
   Serve in a shallow bowl, garnished with fresh cilantro and accompanied by steamed basmati rice or warm naan.