!.5 Tbs cumin seeds
8 dried, hot birds eye chiles or 12 dried red Indian chiles
1.5 tsp black peppercorns
1.5 tsp cardamom seeds
4 inch cinnamon stick
2 tsp black mustard seeds
1.5 tsp fenugreek seeds
12 TBs white wine vinegar
5 tsp salt (Diamond Crystal)
1 Tbs light brown sugar
6 TBs vegetable oil or combination of coconut oil and ghee
3 onions, peeled and sliced into fine half rings
4-6 TBs water for the opnion and garlic/ginger paste+ 1.5 cups at end
2lb boneless pork shoulder meat cut into 1 inch cubes
1.5 inch cube fresh ginger, peeled and coarsely chopped
1.5 whole head of garlic with cloves separated and peeled
2 TBs ground coriander
3/4 tsp ground turmeric
Grind cumin seeds, red chiles, peppercorns, cardamom seeds and fenugreek seeds in a coffee-grinder or other spice grinder.
Put ground spices in a bowl.
Add the vinegar, salt, and sugar. Mix and set aside
Put the oil in a wide, heavy pan and set over medium heat. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp.
Turn off the heat. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor.
Add 2-3 TBs of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It can be made ahead of time and frozen.
Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.
Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 TBs of water and blend until you have a smooth paste.
Heat the oil remaining in the pan once again over medium-high heat. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl.
Now put the ginger-garlic paste into the same pan. Turn down the heat to medium. Stir the paste for a few seconds.
Add the coriander and turmeric, cook for another few seconds.
Add the meat, any juices that may have accumulated, as well as the vindaloo paste and the 1/5 Cups of water. Bring to a boil. Cover and simmer gently for 90 or until pork is tender. Stir in a few times during this cooking period.
Based on recipe of Madhur Jaffrey by the same name.
