Pork Vindaloo

Pork vindaloo is a beloved stew from the Indian state of Goa, influenced by a garlicky Portuguese dish called carne de vinha d’alhos. The Goan version features chunks of meat, cooked until tender, in a red chile and vinegar sauce. Vindaloo is spicy—that is a fact—but it’s important for there to be a balance: My pork vindaloo recipe has enough chiles to make you break a sweat but not so many that you won’t taste anything else. I also call for using a combination of pork shoulder and fattier pork belly to offset the tangy bite.

Instead of using store-bought chili powder or masala to marinate the pork, you’ll make a spiced chile paste with fresh ginger and garlic. When shopping, look for dried chiles that still have a bit of bend to them. Brittle, totally dried-out chiles won’t be as robust in flavor. For the tamarind paste, look for an Indian brand that doesn’t contain preservatives like citric acid that can give the paste a harsh flavor (jars may also be labeled tamarind concentrate). I cook my vindaloo on the stovetop, but you can certainly transfer the mixture to a slow cooker after bringing it to a boil and let it cook the rest of the way while you go about your day (cook time will be about 3 to 4 hours on high or 6 hours on low).

In India the dish is usually served over steamed basmati rice. To tame the heat even further, you could add fluffy, buttery naan to the table or garnish with cooling cilantro. As for the best drink to serve alongside? Spice-quenching beer is the answer.

Ingredients

4–6 servings

Preparation

1. Step 1

   Blend 15 dried Kashmiri chiles or 12 guajillo chiles, 8 garlic cloves, finely chopped, one 1″ piece ginger, peeled, one 3″ cinnamon stick, broken into pieces, ½ cup distilled white vinegar, 1 Tbsp. sugar, 1 Tbsp. tamarind paste (if using), 1 tsp. black peppercorns, 1 tsp. cumin seeds, ½ tsp. ground turmeric, ½ tsp. whole cloves, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender (preferably high-speed), scraping down sides as needed, until marinade is the consistency of a fine paste.

   Step 2

   Place 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1″ pieces, and 8 oz. skin-on pork belly, cut into 1″ pieces, in a medium bowl and pour marinade over; toss to coat. Let sit at room temperature at least 30 minutes.

   Step 3

   Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 medium onion, quartered, thinly sliced, stirring often, until translucent, about 5 minutes. Add pork shoulder and belly along with any marinade remaining in bowl; stir to combine. Pour in 2½ cups water and bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally and adding up to ½ cup more water if needed, until pork is tender and liquid is slightly thickened, 1½–2 hours. Taste and add more salt if needed.

   Step 4

   Divide steamed rice among bowls and ladle stew over.

   Do ahead: Pork shoulder and belly can be marinated 1 day ahead; cover and chill. Stew can be made 3 days ahead. Let cool; cover and chill.