Goan Pork Vindaloo with Sweet Potatoes

By Sprig Originals ✓ · cooked up in Sprig

A deeply spiced, tangy Goan braise built on a homemade vinegar-chile masala paste — no jarred curry powder, no sugar. Pork shoulder simmers until it collapses, and chunks of sweet potato soak up the fiery, tomato-dark gravy so you don't miss a thing on the side. It tastes even better the next day.

Ingredients

• 6 dried Kashmiri chiles (or 4 dried guajillo chiles), stemmed and seeded
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp black mustard seeds
• 6 whole cloves
• 4 green cardamom pods, husks discarded
• 1 inch cinnamon stick, broken up
• 1 tsp ground turmeric
• 10 cloves garlic, peeled
• 2 inch piece fresh ginger, peeled and sliced
• 1/2 cup apple cider vinegar
• 1 tbsp honey

• 2 1/2 lb boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
• 2 1/4 tsp kosher salt, divided
• 3 tbsp coconut oil
• 2 large yellow onions, thinly sliced
• 3 tbsp tomato paste
• 2 bay leaves
• 1 1/2 cups water or unsalted chicken broth
• 1 1/4 lb sweet potatoes, peeled and cut into 1 1/4-inch chunks

• 1/2 cup cilantro leaves, roughly chopped
• 1 lime, cut into wedges
• 1 small red onion, very thinly sliced

Instructions

1. Toast the whole spices: place the dried chiles in a dry skillet over medium heat and press them flat for 30 to 45 seconds per side, just until they smell fragrant and darken slightly. Transfer to a bowl. Add the cumin, coriander, peppercorns, mustard seeds, cloves, cardamom seeds, and cinnamon to the same skillet and toast, shaking often, for 60 to 90 seconds until aromatic. Do not let them smoke.
2. Put the toasted chiles and spices in a blender with the turmeric, garlic, ginger, vinegar, and honey. Blend 1 to 2 minutes to a smooth, brick-red paste, scraping down the sides and adding 1 to 2 tablespoons water only if the blades stall.
3. Toss the pork cubes with 1 1/2 teaspoons of the salt and all but 3 tablespoons of the masala paste (reserve those 3 tablespoons for the sauce). Cover and marinate at room temperature for 30 minutes, or refrigerate up to 24 hours for deeper flavor.
4. Heat 2 tablespoons coconut oil in a Dutch oven over medium-high heat. Scrape most of the marinade off the pork back into the bowl and sear the pork in two batches, 3 to 4 minutes per batch, turning once, until browned in spots. The paste scorches easily, so lower the heat if it darkens fast. Transfer the pork to a plate.
5. Add the remaining 1 tablespoon coconut oil and the sliced yellow onions to the pot with the remaining 3/4 teaspoon salt. Cook over medium heat, scraping up the browned bits, for 10 to 12 minutes until the onions are soft and deeply golden.
6. Stir in the tomato paste and the reserved 3 tablespoons masala paste and cook 2 minutes, stirring constantly, until the paste darkens and smells toasty.
7. Return the pork and all its marinade to the pot along with the bay leaves and the water or broth. Bring to a boil, then reduce to a bare simmer, cover, and cook 60 minutes, stirring every 20 minutes.
8. Add the sweet potato chunks, pushing them under the liquid. Cover and simmer 25 to 30 minutes more, until the pork shreds easily with a fork and the sweet potatoes are tender but still holding their shape.
9. Uncover and simmer 5 to 10 minutes to thicken the gravy so it coats a spoon. Discard the bay leaves, taste, and adjust with salt or an extra splash of vinegar for tang. Rest off the heat 10 minutes, then scatter with cilantro and sliced red onion and serve with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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