Simple, slow cooked pork vindaloo pot roast made with fresh ginger and assorted spices.
Pork vindaloo has always been one of my favorite dishes. However, like many things, I always thought it took way to much effort and work to make at home. So I would usually just resort to ordering it when in the mood while dining out.
Of course, I was wrong. At least in the case of this pork vindaloo from Brian over at Krumpli. He managed to make the simplest, yet still very tasty pork vindaloo I have ever seen. It came together quite quickly and then you just let it simmer in a pot for a couple hours to get the pork nice and tender. Place it over a bed of white or whole grain rice (what I used) and you have yourself a delish meal.
I will definitely be making this more often…
- 2 dried chili peppers
- 2 oz fresh ginger minced
- 4 cloves garlic minced
- 2 lb pork shoulder
- 1/2 cup apple cider vinegar
- 1 Tbsp olive oil
- 2 medium yellow onion diced
- 2 tsp ground cumin
- 1 cinnamon stick
- 1 tsp ground cloves
- 6 cardamom pods cracked
- 1 Tbsp packed light brown sugar
- In food processor or spice grinder, grind together the chilies, garlic, and ginger until fine.
- Add pork to airtight container and cover with apple cider vinegar. Rub spice mixture over pork, cover and let marinate for at least 1 hour.
- Using a stockpot or dutch oven, heat olive oil over medium heat. Place pork in pot, reserving any remaining marinade, and sear on all sides. Remove from pot.
- Add onions and remaining spices and cook until onions are just translucent. Stir in reserved marinade then place pork back in pot. Cover and cook over low heat for 1 1/2 - 2 hours.
- Allow pork to rest for about 10 minutes before cutting and serving.
Adapted from Krumpli