Pork shoulder marinated in a ground chilli, garlic and vinegar paste, then slow-braised until the sauce turns dark and sharp. Hot, but with structure rather than just heat.
Prep
30 mins
Cook
1h 45m
Servings
6
Per serving
£1.58
Difficulty
medium
Vindaloo in Britain became shorthand for maximum heat, which misses the point. The dish is defined by vinegar and garlic as much as chilli, and the sourness is what makes it work with fatty pork. The marinade needs a full day in the fridge to be worth doing.
Drain the soaked chillies, reserving a little of the soaking water. Blend them with the cider vinegar, garlic, ginger, cumin seeds, peppercorns, cloves, cinnamon and turmeric to a smooth, thick paste, loosening with soaking water only if it will not move.
Put the pork in a non-metallic bowl, add the paste and 1 tsp of the salt, and rub it into every piece. Cover and refrigerate for at least 12 hours, ideally 24.
Do not marinate in an aluminium or unlined metal bowl. The vinegar will react with it and taint the meat.
Take the pork out of the fridge an hour before cooking. Heat the oil in a large casserole over a medium heat and fry the sliced onions for 15 minutes until deep golden brown.
Scrape the pork and all its marinade into the pan. Raise the heat and stir for 8 to 10 minutes until the paste darkens and the raw garlic smell disappears.
Add 400ml water and the remaining salt, bring to the boil, then reduce to a bare simmer. Cover and cook for 1 hour 15 minutes, stirring every 20 minutes.
Uncover and simmer for a further 20 to 25 minutes until the pork is fork tender and the sauce has reduced to a dark, glossy coating with fat pooling at the edges.
Stir in the brown sugar, then taste. It should be sour first, hot second, with the sugar just rounding the edges. Adjust salt and add a splash more vinegar if it needs lifting.
Rest for 15 minutes off the heat before serving with plain rice. Like most braises it improves overnight.