A flavorful pork vindaloo made with a rich blend of toasted spices, tangy vinegar, and a smooth chili-garlic-ginger paste, marinated overnight and slow-cooked until tender. Serve hot with rice or naan for a comforting meal.
Toast the whole spices (coriander seeds, cinnamon, green cardamom, fenugreek seeds, cumin, mustard seeds, and black peppercorns) in a dry pan over medium heat until lightly browned and fragrant. Let them cool, then grind into a fine powder.
Soak the dried Kashmiri chilies in vinegar for at least 30 minutes to soften.
Thinly slice the onion and gently fry it with a pinch of salt until golden and soft, releasing its moisture. Set aside to cool.
Roughly chop the ginger and garlic. In a blender, combine the soaked chilies with the vinegar, turmeric, sugar, fried onions, ginger, and garlic. Blend until smooth, adding a little water if needed to help the mixture blend into a paste.
Cut high-quality pork into thin slices, then into bite-sized pieces. Remove bones if desired, but leaving them in can add extra flavor.
Mix the pork thoroughly with the spice paste so each piece is well coated. Marinate overnight in the refrigerator for the best flavor.
Place the marinated pork and all the marinade into a heavy-bottomed pot or Dutch oven. Cook over low heat, stirring occasionally, without adding water. The meat’s juices and marinade will form the cooking liquid.
Season with additional salt, sugar, or vinegar to taste. Continue simmering until the fat rises to the surface and the pork is tender, about 40 minutes to 1 hour.
Serve the pork vindaloo hot, accompanied by rice, naan, or your favorite bread.