Pork Vindaloo

SERVES 4 TO 6 • TO PREP 1 HOUR 20 MINUTES • STORE UP TO 3 DAYS • TO FINISH 1 HOUR 10 MINUTES

WHY THIS RECIPE WORKS: Vindaloo is a complex, spicy dish that originated on India’s west coast, an area that once had a large population of Portuguese settlers, so the dish has both Indian and Portuguese influences. The hallmark of vindaloo is its interplay of sweet and sour flavors. It features tender meat in a thick, reddish-orange sauce with a delicately balanced flavor. The heat of the spices is tamed by the sweetness of the sugar and the acidity of the tomatoes and vinegar. Onions and garlic add pungency, and mustard seeds lend their unique flavor and punch. We tried to streamline this recipe by using boneless country-style ribs instead of the usual pork butt, but they tasted too lean and dry in our stew; the pork butt, on the other hand, turned meltingly tender and remained moist. We built flavor by blooming the spices in the fat from the pork, then simmered everything in a small amount of broth to build a base with depth and intensity of flavor. Cooling the stew with the lid on guaranteed that carryover cooking would further tenderize the meat. We then added chilled broth and tomatoes to help cool the stew down enough to store in the fridge quickly. Letting the sauce sit overnight (or for a few days) allowed the spices to bloom further, intensifying the fragrant sauce. Pork butt roast is often labeled Boston butt in the supermarket. Serve with basmati rice.

3

cups chicken broth

1

(14.5-ounce) can diced tomatoes

3

pounds boneless pork butt roast, trimmed and cut into 1-inch pieces

3

onions, chopped

1

tablespoon vegetable oil

Salt and pepper

3

tablespoons paprika

8

garlic cloves, minced

4

teaspoons garam masala

⅛

teaspoon cayenne pepper

2

tablespoons all-purpose flour

1

tablespoon mustard seeds

2

teaspoons sugar

TO FINISH AND SERVE

2

tablespoons red wine vinegar

¼

cup minced fresh cilantro

TO PREP

1. Refrigerate 1 cup broth and tomatoes with their juice. Combine pork, onions, oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in Dutch oven over medium heat. Cook, stirring often, until released pork juices nearly evaporate and meat begins to brown, 20 to 25 minutes, reducing heat if necessary to prevent scorching.

2. Stir in paprika, garlic, garam masala, and cayenne and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Slowly stir in remaining 2 cups broth, mustard seeds, and sugar, scraping up any browned bits and smoothing out any lumps. Bring to simmer, then cover, reduce heat to low, and cook for 30 minutes.

3. Remove pot from heat and let sit, covered, for 45 minutes. Stir in chilled broth and chilled tomatoes to finish cooling.

TO STORE

4. Leave stew in pot or transfer to storage container. Cover and refrigerate for up to 3 days.

TO FINISH AND SERVE

5. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Skim excess fat from surface of stew and transfer to Dutch oven, if necessary. Stir in vinegar and bring to simmer over medium heat, stirring often. Cover pot, transfer to oven, and cook until pork is tender, about 50 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.