Vindaloo

Ingredients

• 500g Pork leg meat
• 3 EL Apple cider vinegar
• 6 Stk Dried Kashmiri chilies
• 8 Zehen Garlic
• 3cm Ginger
• 1 TL Cumin seeds
• 1/2 TL Black peppercorns
• 4 Stk Green cardamom pods
• 2 Stk Cloves
• 1/2 TL Turmeric powder
• 1 EL Garam Masala
• 2 EL Vegetable oil
• 1 groß Large onion
• 200ml Water or broth
• nach Geschmack Salt

Instructions

1. Soak the dried Kashmiri chilies in warm water for about 20 minutes. Then, blend them with garlic, ginger, cumin seeds, peppercorns, cardamom, cloves, and vinegar into a fine paste. Add a little of the chili soaking water if needed.
2. Cut the pork into about 3-4 cm cubes. In a bowl, mix the meat with the prepared spice paste, turmeric powder, and Garam Masala. Massage well and let it marinate, covered, in the refrigerator for at least 4 hours, ideally overnight.
3. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, which takes about 5-7 minutes.
4. Add the marinated meat to the onions and sear over high heat on all sides until lightly browned. This seals in the flavors.
5. Deglaze with water or broth, just enough to barely cover the meat. Bring to a boil, then reduce the heat and cover the pot. Let the Vindaloo simmer for about 60-90 minutes, or until the meat is very tender.
6. Stir occasionally and add more liquid if needed. Season with salt to taste and let it rest for another 10 minutes before serving to allow the flavors to fully develop.

Nutrition