Pork Shoulder Vindaloo
INGREDIENTS
2 1/2 lbs pork shoulder, cut in 1-2” pieces
1 Jar Fiery Vindaloo
Scallion for garnish
DIRECTIONS
Prep the pork
- Cut pork shoulder in 1” pieces, trim any large pieces of fat.
- Add oil to a Dutch oven or deep heavy bottom pan over medium high heat.
- Add pork shoulder to pan, season with salt and pepper, turning occasionally to brown all sides of the pork (see notes below on browning technique)
On the stovetop
- Over medium high heat add jar of Fiery Vindaloo to the browned pork, stir to combine for a couple minutes until meat is coated in the sauce and fragrant.
- Clean out the sauce jar by filling it half way with water, add it to the pot.
- Once the pork and sauce mixture has come to a boil, cover and lower heat to medium low and let pork cook for 45 minutes.
- Open pot and check bubbles after 10 minutes, you want a slow simmer, not a hard boil. If boiling to hard lower heat, cover and check again in 10 more minutes.
- Cook for 40-45 minutes until pork is fork tender, and can easily be pulled with a fork.
- Turn off heat and let pork rest in the sauce, if you want a thicker gravy, uncover and boil for a couple minutes to reduce.
In the oven
- Over medium high heat add jar of Fiery Vindaloo to the browned pork, stir to combine and stir together for a couple minutes until meat is coated in the sauce and fragrant.
- Clean out the sauce jar by filling it half way with water, add it to the pot,
- Once the pork and sauce mixture has come to a boil, cover and lower heat to medium low and let pork cook for 45 minutes.
- Bring to a boil, then cover and place in 365 degree oven.
- Open pot and check bubbles after 10 minutes, you want a slow simmer, not a hard boil. If boiling to hard lower heat, cover and check again in 10 more minutes.
- Cook for 40-45 minutes until pork is fork tender, and can easily be pulled with a fork.
- Turn off heat and let pork rest in the sauce, if you want a thicker gravy, uncover and boil for a couple minutes to reduce.
CHEF NOTES
Browning : after adding pork to pan do not touch. Allow the pork to brown on one side until it naturally releases from the pan. The pork will stick initially and then release when browned.
Cooking Method : putting the pot in the oven is the best method for cooking all slow braised curries. The dry heat surrounds the pot and for even cooking and concentration of flavors.
Sauce : If cooking in the oven like to uncover the pot for the last 10 minutes. This allows the sauce to reduce and thicken for a rich, sticky sauce. If you prefer a curry with more gravy keep covered.
Alternate recipe : if I want to make this super quick I skip the browning of the pork in the beginning and after the curry is cooked I remove it from the oven and turn on the boiler. Then add the pot back to the top rack uncovered. Broiling the meat until it darken then stirring and broiling again. It tastes amazing and is a highly recommended if you are familiar with using the broiler.
