1. Remove the seeds from the red chiles with the point of a small knife. Grind all of the masala ingredients together in a spice grinder excluding the turmeric, salt and sugar. Transfer to a bowl and add the turmeric, salt and sugar.
2. Grind the ginger and garlic in a blender or food processor with a tablespoon or two of water so it forms a paste. Set aside.
3. Heat 1 tablespoon of olive oil in a Dutch oven on medium heat. Fry the chopped onion and tomatoes, stirring often, until the onion and tomatoes loose their structure and begin to brown, about 10 minutes. Reduce heat to low and cook 5 additional minutes.
4. Leaving the oil in the pot, transfer the onion and tomato to a blender or food processor. Add the vinegar and grind to a paste. Add a tablespoon of water to make the grinding easier, if necessary.
5. Mix the ground masala into the onion-tomato paste. Set aside.
6. Remove any visible fat from the pork and cut it into bite-sized cubes.
7. Reheat the Dutch oven over medium. Add 1 tablespoon of olive oil. When hot, add the pork pieces. Brown them on all sides. Remove the meat from the pot.
8. Reduce heat to low. Add the ginger-garlic paste to the pot. Let this cook for 1 minute. Add the masala paste to the pot. Cook for 3 more minutes. Stir in a cup of water. When the masala returns to a boil, add the meat to the pot and mix well.
9. Reduce the heat to low. Cover the pot and simmer for an hour, stirring occasionally. Test for salt and adjust, if desired.
- For authentic Goan Pork Vindaloo, increase the red chiles to 6 or 8.
4 dried red chiles
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3/4 tsp black peppercorns
1/2 tsp cardamom seeds from 8 pods
1 1/2 inch piece cinnamon stick, broken
1/2 tsp turmeric
1 tsp salt
1/2 tsp sugar
1/2 inch piece ginger, chopped (4 oz)
6 cloves garlic, chopped
2 Tbs olive oil
1 red onion, chopped
2 roma tomatoes, chopped
2 1/2 Tbs white vinegar
1 lb boneless pork loin or shoulder
Pork Vindaloo originated with the Portuguese who had a recipe for cooking meat with wine and spices called Vinha d'Alhos. The Indians, who didn't have much access to wine, substituted vinegar and added local spices including chiles giving us the popular Indian recipe. The sweet and sour flavors that come through in this Indian recipe will make this dish a hit. I have simplified the procedure but I have not compromised on the spices that make up the vindaloo masala. The result is a rich pork dish that everyone will love. A popular staple at pubs across London, Pork Vindaloo can be served with rice but it is best with chapatis.