From craving to table
Instructions
- 1
In a large bowl, combine pork cubes with turmeric, cumin, coriander, paprika, chili powder, garam masala, cinnamon, black pepper, salt, vinegar, and half of the minced garlic and ginger. Toss well and marinate for at least 15 minutes (or up to 1 hour for deeper flavor).
- 2
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add chopped onions and sauté until golden brown, about 6-8 minutes.
- 3
Add the remaining garlic and ginger to the onions and cook for 1 minute until fragrant.
- 4
Add the marinated pork along with all its marinade to the pan. Sear the pork on all sides until lightly browned, about 4-5 minutes.
- 5
Pour in the diced tomatoes with their juices. Stir well, bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
- 6
Taste and adjust salt if needed. If the sauce is too thick, add a splash of water.
- 7
To serve, spoon cooked basmati rice into bowls. Top generously with pork vindaloo, garnish with fresh cilantro, and add lemon wedges on the side.