Vindaloo

Name: Vindaloo
Yield: 6 servings
Ingredients: 2 ½ lb pork shoulder; 1 cup vindaloo paste; 2 tsp kosher salt; 2 Tbs ghee; 1 cup onion-tomato masala; 2 bay leaves; 1 cup water; 1 Tbs jaggery; 2 Tbs palm vinegar

👥 6 servings

🗣️ English (detected)

category: Stews & Braises

counters: Curry House, One Pot

aka: vindalho, pork vindaloo, chicken vindaloo, vindaloo curry, vindaley

pairs-with: vindaloo-paste, pilau-rice, raita

slack: forgiving — the hour of simmering ends when a fork turns in the pork, and a pot pulled before that stays chewy

washing-up: the heavy pot, a bowl to marinate the pork in

capacity: 3 — the heavy pot, sear

keeps: 4 days — the palm vinegar carries it, and the heat sits further back on the second day than the first

step: simmer 1 hr, covered, until a fork turns in it

#pork #goan #vinegar #chiles #curry

From: John Chen's Tabular Recipes

🥘 Ingredients

pork shoulder 2 ½ lb
vindaloo paste 1 cup
kosher salt 2 tsp
ghee 2 Tbs
onion-tomato masala 1 cup
bay leaves 2
water 1 cup
jaggery 1 Tbs
palm vinegar 2 Tbs

🍳 Cookware

heavy pot

1

Marinate pork shoulder with vindaloo paste and kosher salt 12 hr in the fridge, turning it once if you are up.
2

Sear @&( timer in ghee in a heavy pot 8 min , in two batches, scraping the paste off the bottom before it catches.
3

Fry onion-tomato masala and bay leaves into @&( timer 5 min .
4

Simmer @&( timer with water , jaggery and palm vinegar covered 60 min , until a fork turns in the meat without argument and the fat has come up red.
5

Pork is the original: the fat takes the vinegar as chicken cannot. Chicken wants half the time.

Actions

📥 Download .cook File 🔗 View Original

← Back to Search