Pork Vindalho (serves 6-8)
Pork Vindalho is the signature dish of Vindalho, the highly acclaimed Indian restaurant in Portland's Southeast Clinton neighborhood serving authentic Indian dishes created with the best local, seasonal ingredients. Once you've enjoyed this tangy, flavorful dish you'll find nothing else will satisfy your cravings. Pork Vindalho will provide delicious comfort food for chilly January nights.
Ingredients
-½ oz. dried arbol chilies, stems removed
-1 tablespoon cumin seed
-1 tablespoon brown mustard seeds
-1 tablespoon coriander seed
-1 tablespoon black peppercorns
-2 teaspoons fenugreek seed
-2 cinnamon sticks, broken
-1/4 teaspoon cardamom seed
-¾ cup cider vinegar
-1 teaspoon cayenne
-½ teaspoon turmeric
-¼ cup vegetable oil
-2 medium yellow onions sliced (about 2 cups)
-3 cups water
-5 lbs. boneless pork shoulder, cut into 2" pieces
-1 tablespoon chopped garlic
-1 tablespoon chopped ginger
-Salt to taste
Toast chiles and the whole spices separately. Cool and combine in a bowl. Grind together in a spice grinder.
Heat oil in a wide pot over medium heat. Add the onions and fry until brown and caramelized, about 30-40 minutes. Drain the onions and cool on a plate. Puree the onions in the blender with a little of the vinegar to form a smooth paste. Transfer to a large mixing bowl. Add the ground spices, turmeric, cayenne and rest of the vinegar and blend together.
Heat oil in a heavy pot, salt the pork and brown in batches. Remove to a plate. Add the ginger and garlic. Turn down the heat to medium. Add the spice paste and fry for a few seconds. Add the water and salt and bring to a simmer. Add the pork back to the pan. Cover, place in 350 degree oven and cook for at least 2 ½ hours (checking occasionally to see if there is enough liquid) until the pork is very tender.
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