Goan Pork Vindaloo
Pork shoulder marinated in a fiery vinegar-and-chili paste with Portuguese-influenced roots, then slow-braised until deeply tender. Sharp, hot, and unmistakably Goan.
Ingredients
- 2.5 pounds boneless pork shoulder, cut into 2-inch cubes
- 8 dried kashmiri red chilies, stemmed and seeded
Instructions
- In a dry skillet over medium heat, toast the dried chilies, cumin seeds, peppercorns, cinnamon stick, cloves, and mustard seeds for 2 to 3 minutes, shaking often, until fragrant and slightly darker.
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