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Chile-Smothered Pork Vindaloo
The fiercest of Goan pork vindaloos: pork loin marinated in a gritty purée of vinegar, eight dried chiles, ginger, garlic, cumin and cinnamon, then seared and briefly braised.
- YieldServes 4
- Hands-on20 min
- Total1 h 3 min
- Difficulty
Ingredients
paste
- 120 mlcider vinegar or malt vinegar
- 1 tbspcumin seeds
- 40 gfresh ginger, eight thin slices
- 8 clovesgarlic
- 8dried red Thai or cayenne chiles, stemmed
- 1 stickcinnamon stick (7.5 cm), broken up
- 450 gboneless pork loin chops, cut into 2.5 cm cubes
- 1 tspcoarse kosher or sea salt
- ½ tspground turmeric
- 2 tbspcanola oil
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
To serve
- 200 gbasmati or long-grain rice, cooked, to serveoptional
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