Pork butt marinated in vindaloo paste, cooked to perfection, served with rice, naan and ladyfingers
Author:Tim
Ingredients
Scale
2 lbs boneless pork butt – trimmed of excess fat and sliced into bite size pieces
12 Kashmiri chilies
5 Byadgi chilies
1/4 tsp cayenne pepper (optional for extra heat)
1 TBL whole black peppercorns
1 tsp whole cloves – about 20
2 tsp cumin seed
10 garlic cloves, peeled, blanched and grated
1/2 tsp ground cinnamon
2 tsp mustard seed
(10) 1/2″ by 1″ fresh ginger strips (use a peeler)
1 tsp turmeric powder
2 tsp salt
1 red onion – peeled, halved, cut into 1/4” slices and separated
2 TBL dark brown sugar
1/4 cup white wine vinegar
2 tsp corn starch + 2 TBL cold water – mixed into a slurry
1 medium gold or red potato – diced
Green onions – sliced for garnish
Instructions
Place the chilies, peppercorns, cloves, cumin seed and mustard seed in a pan and place over low heat until fragrant. Allow them to cool, then de-stem and de-seed the chilies. Grind all the seasonings into a powder using a coffee grinder
Place the ground seasoning in a food processor with the grated garlic, ginger, turmeric, cinnnamon, cayenne pepper (if using) and the white wine vinegar. Process until you have a thick paste
Place the prepped pork butt in a large glass bowl with the onion and vindaloo paste. Use gloves to mix the meat, onion and paste until everything is thoroughly coated. Cover the bowl and refrigerate overnight.
When ready to cook transfer the marinated meat and onion to a large ceramic pot. Cover and cook over medium heat for 6-7 minutes until the meat firms up. While doing this bring 4 cups of water to a boil.
When the meat is ready, uncover, add the boiling water and lower the heat to a low simmer. Cook 25 minutes, then add the diced potatoes and corn starch slurry. Stir and cook until it thickens, about 5 minutes
Taste and adjust salt if necessary. Add more cayenne pepper to increase heat (optional). Stir and simmer 5 more minutes
Serve with basmati rice and garnish with sliced green onion