Weeknight Pork Vindaloo with Plain Rice

Pork shoulder braises in red-wine vinegar, garlic, and dried chilies with mustard seed and cinnamon, served over plain rice. As Vinegar After the Monsoon remembers, this plate follows vinha d'alhos from Portuguese ships into a Goan kitchen after the rains.

Serves 4

Estimate for one serving

• 540 cal
• 9.6g protein
• 30g carbs
• 6.3g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 2 pounds pork shoulder
• 1/2 cup red wine vinegar
• 10 garlic cloves
• 6 dried red chilies
• 2 tsp mustard seeds
• 2 tsp cumin seeds
• 1/2 tsp ground cinnamon
• 4 cloves
• 1 tbsp brown sugar
• 2 large onions
• 1 1/2 tsp salt
• 1/2 cup water

Instructions

1. 1Cut the pork shoulder into 1 1/2-inch cubes.
2. 2In a blender combine vinegar, garlic, dried red chilies, mustard seeds, cumin seeds, cinnamon, cloves, sugar, and salt; blend to a smooth paste and toss with the pork; let marinate at least 30 minutes.
3. 3Heat coconut oil in a heavy pot over medium-high heat; add thinly sliced onions and cook until deep golden, about 12 minutes.
4. 4Add the marinated pork and all of the spice paste; cook stirring often for 8 minutes until the meat is lightly browned.
5. 5Pour in the water, reduce heat to low, cover, and braise for 45 minutes until the pork is tender and the sauce is tight and glossy; stir occasionally and add a splash more water only if needed.
6. 6Taste and adjust salt; serve with plain boiled rice.