Pork Vindaloo Stew
This is the best Indian food I have ever prepared. The seasonings are balanced and defined. Definitely not a hot mess. Nope. Not scary at all. Fancy a pre-dinner cocktail? Try a Mumbai Mule.
The Stuff You Need:
This recipe serves 4 people:
4 & 1/2 teaspoons ground Coriander
2 & 1/4 teaspoons ground Cumin
1/2 teaspoon ground Cardamon
1 teaspoon ground Cinnamon
1/2 teaspoon ground Cloves
1/4 teaspoon ground Black Pepper
2 teaspoon Turmeric powder
1 teaspoon ground Ginger*
1/2 to 2 teaspoons Chili powder, to taste
1 teaspoon Salt
2 Tablespoons + 1/2 cup White Vinegar, divided
2 Pounds Pork, cut into stew cubes
4 small Bay leaves
3 cloves Garlic, finely chopped
A few Tablespoons of My Blue Kitchen’s Ancho Oil – or – Vegetable oil
2 Teaspoons Mustard seed, toasted**
4 Cups Chicken stock
2 Cups Basmati Rice
Optional: Chickpea Flatbread
How To Do This:
- Mix all the dry seasonings together in a small bowl. Grate ginger if using fresh into the seasoning mix.
- Put the seasonings in a large plastic bag, then add 2 Tablespoons white vinegar, 2 Tablespoons water. Add the pork and coat evenly with the seasonings. Add the Bay leaves and 1/2 cup white vinegar, close bag and allow to marinate for at least one half hour.
- Heat some vegetable oil in a skillet and gently fry the garlic. Add mustard seed, if using, and fry until they jump.
- Drain the pork and add to the pot.
- Add chicken stock and bring to a boil. Reduce heat and simmer until pork is tender, at least one hour, but better after two.
- Prepare Basmati rice and serve the stew over the rice.
Notes:
*Ginger – 2 teaspoons grated fresh ginger can be substituted.
**Mustard seed – Skip this if you don’t have whole mustard seed on hand.
Final Thoughts:
I make this stew in half batches for just the two of us, but I also make a full batch of the seasoning mix and freeze half of that for another time.
The featured image is garnished with fresh tomato and shaved radish.
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