Pork Vindaloo

📝 Ingredients

• 1 lb pork (cut into bite size pieces)
• 1 large onion (thinly sliced)
• 1 medium tomato
• 1 cup red wine (I used zinfandel)
• salt
• oil
• cilantro (for garnish)
• 1 inch cinnamon stick
• 6 to 8 kashmir chilies
• 1 inch ginger (grated)
• 6 garlic cloves (finely grated)
• 2 tbs cumin seeds
• 6 to 8 whole peppers
• 1 tsp cardamom seeds
• 2 tbs coriander seeds
• juice of one lemon
• salt

👨‍🍳 Instructions

1. 1In a pan, dry roast kashmir chili, cumin seed, whole pepper, cardamom seeds and coriander seeds separately for about 2 minutes.
2. 2Once done, let them cool and then, grind them to a fine dust.
3. 3Add lemon juice, garlic, ginger and salt to them and mix it properly.
4. 4Rub the spice mix on the pork and let it marinate for 8 hrs minimum or overnight.
5. 5In a deep pan, heat some oil and fry the pork pieces individually. Retain the juice from marination as it will be used later.
6. 6Once fried, keep the pork pieces aside.
7. 7In the same pan, add the cinnamon stick and onion and cook until the onion is translucent.
8. 8Add tomato and cook for another couple of minutes.
9. 9Pour the cooked onion and tomato into a food processor and blend it to a course paste.
10. 10Pour it back to the pan and add the fried pork. Also, add the remaining juice from the marinade.
11. 11Cook for few more minutes and add 1 cup water.
12. 12Cover the pan and let it simmer in low heat for about 30 minutes.
13. 13The water should be reduced and the pork should be almost cooked.
14. 14At this point, add the wine and mix it properly. Then, cover the pan and let it simmer for another 30 to 40 minutes. Keep stirring occasionally.
15. 15Check for salt and add if required.
16. 16Once the pork is boiled and soft, switch off the heat and cover the pan. Let it rest for at-least an hour. If you want the best flavor from the dish, let it rest overnight before you enjoy it!