GOAN VINDALOO CURRY

SERVES 4

 

 1 HOUR 

Ingredients

2 lb. boneless pork shoulder, cut into 2" pieces

¹⁄₃ cup white wine vinegar

1 (2") piece of ginger, peeled and thinly sliced

1 tsp. cumin seeds

1 tsp. poppy seeds

10 whole black peppercorns

6 chiles de árbol, stemmed

4 whole cloves

1 tbsp. tamarind paste

¹⁄₂ tsp. ground turmeric

8 cloves garlic, 4 peeled, 4 roughly chopped

3 small red Thai chiles or 2 red jalapeños, stemmed

¹⁄₃ cup canola oil

1 tsp. black mustard seeds

1 stick cinnamon, halved

2 small green Thai chiles or 1 serrano, halved

1 large yellow onion, sliced

1 tsp. grated jaggery or brown sugar

Kosher salt, to taste

Instructions

Toss pork, vinegar, and salt in a bowl. Cook cumin and poppy seeds, peppercorns, chiles de árbol, and cloves in an 8" skillet until seeds pop, 1–2 minutes. Let cool and transfer to a spice grinder; grind into a powder and add to pork. Purée tamarind paste, turmeric, peeled garlic, red chiles, and ginger in a food processor into a paste and add to pork. Toss to coat; cover and chill 4 hours.

Heat oil in a 6-qt. saucepan over medium-high; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Add chopped garlic, green chiles, and onion; cook until slightly caramelized, 8–10 minutes. Stir in pork and its marinade; cook until paste begins to brown, 5–7 minutes. Add salt and 1 ¹⁄₄ cups water; boil. Reduce heat to medium-low; cook, covered and stirring occasionally, until pork is tender, about 1 hour. Stir in jaggery; cook until thickened, 8–10 minutes.