Pork vindaloo

Ingredients

  1. Pork cubes – 1 kg
  2. Vinegar – ¼ cup ( white vinegar, I used apple ceder vinegar)
  3. ginger, peeled and thinly sliced – 2” piece
  4. Garlic flakes – 6-7
  5. cumin seeds – 1 tsp
  6. Pepper – 10 whole
  7. Cloves – 6-7
  8. Cardamom – 4
  9. Cinnamon- 2” pieces – 2
  10. Red chilies dried – 15
  11. Turmeric powder – ½ tsp
  12. Tamarind paste thick – 1 tsp
  13. Jaggery grated – 1tsp ( or brown sugar )
  14. Onion – 2 ( grind into a paste )
  15. Cinnamon- 1” pieces – 2
  16. salt, to taste

Instructions

  1. Wash the Pork pieces well, press to remove water, add some salt and keep aside.
  2. Grind 2 – 12 ingredients – once masala is ready, add to the pork and marinate well, keep in the fridge for an hour or two.( you may keep it overnight for better taste)
  3. Add onion paste to the pork, mix well, add cinnamon pieces and transfer to a pressure cooker ( or kadai ) cook on medium to slow flame, no need to add any water or oil. until pork is tender, about 1 hour ( with no whistle)
  4. Open the cooker, Stir in jaggery; let the vindaloo simmer on a low fire for another 10-15 minutes cook until thickened.
  5. Serve hot with roti/ rice
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