Vendaloo, or Vindaloo, is a vibrant, spicy stew from the southwest coast of India. Perfumed with spices, this dish can be made fiery hot to suit your taste. An equal amount of skinless, boneless chicken thighs can be substituted for the pork.
Process in a blender until smooth:
1/3 cup white wine vinegar
2 tablespoons olive oil
6 cloves large garlic, peeled
3 tablespoons chopped peeled fresh ginger
1 1/2 tablespoons curry powder
1 tablespoon mustard seeds, preferably black
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon red pepper flakes, or to taste
Remove the mixture to a large bowl. Add and toss to coat well:
2 pounds trimmed pork loin or pork shoulder, cut into 1-inch cubes
Cover and refrigerate for at least 1 hour or up to 8. Heat in a large, heavy pan over medium-high heat:
2 tablespoons olive oil
Add and cook, stirring, until golden, about 5 minutes:
2 1/2 cups chopped onions
Add the seasoned pork and cook, stirring, until lightly browned, about 3 minutes. Add:
1 14 1/2- to 16-ounce can diced tomatoes, with juice
1 3-inch cinnamon stick
Bring to a boil. Reduce the heat, cover the pan, and simmer, stirring occasionally, until the pork is tender, about 1 hour. Season with:
Salt and ground black pepper to taste
Stir in:
2 teaspoons mustard seeds, preferably black
Simmer, uncovered, until the liquid is slightly thickened, about 10 to 15 minutes. Remove the cinnamon stick and stir in:
