PocketCook

From @Bong Eats

Vindaloo

2 hr 45 min · Serves 4

2 hr 45total
15 minhands on
7steps
4servings

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Ingredients

  • 1 kg pork shoulder or belly, cut into bite-sized pieces
  • 3 tbsp ginger-garlic-chilli paste
  • 3 tbsp vinegar-tamarind mixture
  • 2 tbsp vindaloo masala
  • 1 tbsp chilli powder
  • 1 tsp salt
  • 2 tbsp mustard oil
  • 1 tsp black mustard seeds
  • 1/2 cup water
  • 1 tbsp jaggery or brown sugar

Method

  1. Pre-heat the oven to 275°F (140°C).

  2. In a large bowl, mix the pork with the ginger-garlic-chilli paste, vinegar-tamarind mixture, vindaloo masala, chilli powder, and salt until evenly coated.

  3. Heat the mustard oil in an oven-safe pot or deep pan over high heat until smoking, then add the mustard seeds until they pop, about 30 seconds.

  4. Add the marinated pork to the pot and sear, stirring occasionally, until browned on all sides, 5–8 minutes.

  5. Pour in the water and add the jaggery, stirring well to scrape up any browned bits from the bottom of the pan.

  6. Cover the pot with a lid, leaving it slightly cracked open, and transfer to the oven to slow-cook until the meat is tender and pull-apart, 2 to 2.5 hours.

    Then 135 min of waiting

  7. Remove from the oven, stir well, and serve hot with steamed rice.

  8. Slow-cooking in a low oven allows the meat to become tender without needing constant attention at the stove.

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