Pork Vindaloo

Ingredients

Total Time: 2.5 hours

3lbs boneless pork shoulder, or pork loin. Cut into medium sized cubes / chunks
1 large yellow onion (chopped)
3 medium tomatoes (chopped)
10 – 12 cloves garlic (minced)
2″ knob of fresh ginger (minced – equal amount as the garlic when minced)
4 – 6 small green chilies (sliced in half length wise. Thai green
chilies work, as will finger hot chilies)
10 curry leaves (optional)
1 – 2 tsp salt
1 tsp black mustard seeds
1/2 cup white vinegar (plus about 4oz for marinade)
1/2 cup vodka
2 – 4 Tbsp ghee or vegetable oil
2 – 3 Tbsp light brown sugar
chopped coriander leaves

Marinade Ingredients
3 Tbsp Kashmiri chili powder
1 tsp red Indian chili powder
1 tsp whole black peppercorns
8 green cardamom pods
8 whole cloves
1 tsp cumin seeds
1/2 tsp whole coriander seeds
1/2 tsp turmeric powder
2 – 3″ cinnamon stick

Procedure
Combine all marinade ingredients into a spice grinder, and grind all spices into a powder. Transfer spice mixture to a small bowl, and add about 4oz of white vinegar, then whisk to a paste. If the paste is too thick, add a little more vinegar. The paste should not be thin.

Add the cubed pork to a mixing bowl, and add the marinade paste. Rub the paste into the meat with your hands, and coat evenly. Cover the bowl with plastic wrap, and let sit in the fridge for at least 4 hours.

In a large, heavy bottomed pot (I use an enamel coated cast iron dutch oven) heat the oil or ghee over medium heat. Add the chopped onion to the pot, and saute for about 5 minutes – until the onions start to turn translucent. Add the minced garlic and ginger to the pot, and saute for another 5 minutes. Add the chopped tomatoes, chilies, and curry leaves if using to the pot, and saute for another 5 minutes or until the tomatoes start to soften and wilt.

Add the marinated pork to the pot, and scrape out all residual marinade paste left in the bowl into the pot as well. Turn the stove to medium-high heat. Add the salt, sugar, and mustard seeds, and mix well. After about 3 – 5 minutes, once the pork is starting to cook on the outside evenly, add the 1/2 cup of vodka, and 1/2 cup of white vinegar to the pot. Stir to combine evenly. Bring the mixture to a simmer, then cover with a heavy lid, and turn the heat to low. Simmer on low for at least one hour, stirring half way through.

After one hour, remove the lid, and continue to simmer on low heat for at least 30 min, and up to another 1 – 1.5 hours. The sauce should thicken and become a nice, thick curry.

Sprinkle chopped cilantro over top to finish the dish when serving. Serve with rice, naan, or roti.