Indian · Members recipe
Pork Vindaloo
A fiery, tangy Goan curry of pork slow-cooked in a vinegar and red chili paste with warm spices. Bold, sour, and deeply spiced, it rewards a little patience with unforgettable flavor.
Method
01
Step 1
Soak the dried chilies in 1/2 cup hot water for 20 minutes until softened. Meanwhile, in a dry small skillet over medium heat, toast the cumin seeds, peppercorns, cloves, and cinnamon for about 90 seconds until fragrant, shaking the pan so they do not scorch. Let cool.
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