Ingredients

• 500 gms (1.11 lbs) Pork shoulder
• 125 mls (0.52 cup) White vinegar
• 8 Garlic cloves
• 30 gms (0.07 lb) Fresh ginger
• 4 Dried red chilies
• 2 tsps Cumin seeds
• 2 tsps Coriander seeds
• 1 tsp Turmeric powder
• 1 tsp Mustard seeds
• 4 Cloves
• 1 Cinnamon stick
• 2 Onions
• 2 tbsps Oil
• 200 gms (0.44 lb) Basmati rice
• 400 mls (1.67 cups) Water
• 2 tsps Salt
• 1 tbsp Cilantro leaves

Instructions

1. Cut the pork shoulder into 2-inch cubes.
2. Create a marinade by blending vinegar, garlic, ginger, red chilies, cumin seeds, coriander seeds, turmeric, mustard seeds, cloves, and cinnamon into a smooth paste.
3. Marinate the pork with the paste in a refrigerator for at least 2 hours, preferably overnight.
4. Heat oil in a large pot over medium heat and sauté the sliced onions until golden brown.
5. Add the marinated pork to the pot and cook until the pork is browned on all sides.
6. Reduce the heat and cover the pot, letting the pork cook for about 45 minutes to 1 hour, stirring occasionally.
7. Rinse the basmati rice under cold water.
8. In a separate pot, bring water to a boil, add the rinsed basmati rice and salt, then reduce the heat to a simmer and cover, cooking for 15 minutes or until all the water is absorbed.
9. Serve the pork vindaloo hot with the cooked basmati rice, garnished with cilantro leaves.

Notes

• Vindaloo is a traditional Goan dish with roots from Portuguese cuisine.
• Adjust the chili level according to your spice tolerance.
• Letting the pork marinate overnight will enhance the flavors.