Goan Pork Vindaloo

Name: Goan Pork Vindaloo
Yield: Serves 8
Cuisine: Asia, Indian
Ingredients: 3/4 cup, water; 1 (2-inch) piece, ginger, peeled and sliced crosswise ⅛ inch thick; 6 , garlic cloves; 3 tablespoons, Kashmiri chile powder; 1 tablespoon, paprika; 1 tablespoon, ground cumin; 2 teaspoons, table salt; 1 teaspoon, pepper; 1/4 - 1/2 teaspoon, cayenne pepper (optional); 1/2 teaspoon, ground cinnamon; 1/2 teaspoon, ground cardamom; 1/4 teaspoon, ground cloves; 1/4 teaspoon, ground nutmeg; 1 (3-3½ pound), boneless pork butt roast, trimmed and cut into 1-inch pieces; 1 tablespoon, vegetable oil; 1 , large onion, chopped fine; 1/3 cup, coconut vinegar

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Appears in Cook's Illustrated May/June 2020, America's Test Kitchen TV

Disregard vindaloo's reputation for extreme heat. The original Goan vindaloo—tender, juicy pork in a thick, tangy sauce that's aromatic with spices—is milder and more nuanced.

SERVES8

TIME2½ hours

has video

WHY THIS RECIPE WORKS

The word “vindaloo” has evolved to indicate a searingly hot curry because of its adoption into British cuisine, but the original Goan dish is a brightly flavored but relatively mild pork braise made with dried Kashmiri chiles and plenty of ...

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