ATK Goan Pork Vindaloo
Entrees
Ingredients
4 large dried guajillo chiles, wiped clean, stemmed, seeded, and torn into 1‐inch pieces (about 1 ounce)
1 cup water, divided
1 (1½-inch) piece ginger, peeled and sliced crosswise ⅛ inch thick
6 garlic cloves, chopped coarse
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons loose black tea
2 teaspoons table salt
1 teaspoon pepper
¼ - ½ teaspoon cayenne pepper (optional)
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 (3-3½ pound) boneless pork butt roast, trimmed and cut into 1-inch pieces
1 tablespoon vegetable oil
1 large onion, chopped fine
⅓ cup cider vinegar
Description
The word “vindaloo” has evolved to indicate a searingly hot curry because of its adoption into British cuisine, but the original Goan dish is a brightly flavored but relatively mild pork braise made with dried Kashmiri chiles and plenty of spices such as cinnamon, cloves, and cardamom. We used a combination of guajillo chiles, paprika, and tea to provide the bright color, mild heat, earthy flavor, and hint of astringency imparted by the traditionally used Kashmiri chiles. Vindaloo should have a pronounced vinegary tang, but we found that adding the vinegar at the beginning made the meat chalky. We withheld it until halfway through cooking so that we could use less but still enjoy the characteristic acidity. Moving the cooking from the stovetop to the oven made this dish hands-off and foolproof.
Directions
Pork butt roast is often labeled Boston butt. If you don't have loose tea, open up two or three black tea bags and measure out 2 teaspoons of tea. Decaffeinated tea can be used if desired. Goan vindaloo is not very spicy, but if you prefer more heat, add up to ½ teaspoon of cayenne pepper. Serve with white rice, naan, or Goan pao.
Combine guajillos and ½ cup water in bowl and microwave until steaming, about 1½ minutes. Let sit until guajillos are softened, about 10 minutes. While guajillos soften, adjust oven rack to middle position and heat oven to 325 degrees. Process guajillo mixture; ginger; garlic; paprika; cumin; tea; salt; pepper; cayenne, if using; cinnamon; cardamom; cloves; and nutmeg in blender on low speed until smooth paste forms, 1½ to 2 minutes. With blender running, add remaining ½ cup water. Increase speed to high and process for 1 minute. Add pork to large bowl; pour spice paste over pork and mix thoroughly.
Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until soft and golden, 7 to 9 minutes. Add pork mixture and stir to combine. Spread mixture into even layer. Continue to cook until mixture begins to bubble, about 2 minutes longer. Cover pot, transfer to oven, and cook for 40 minutes. Stir in vinegar. Cover and return pot to oven. Continue to cook until fork inserted into pork meets little or no resistance, 40 to 50 minutes longer. Let stand, uncovered, for 10 minutes. Stir and serve. (Pork can be cooked up to 3 days in advance.)
Nutrition
Calories: 2429