Vindaloo

also called vindalho · pork vindaloo · chicken vindaloo · vindaloo curry · vindaley

The table

2 1/2 lb(1.1 kg; cut in 1 1/2-in cubes, some fat left on)pork shouldermarinate overnight, 12 hrsear 8 min in batchesfry in 5 minsimmer 1 hr, covered, until a fork turns in it
1 cup(240 g; the paste recipe)vindaloo paste
2 tspkosher salt
2 Tbs(28 g)ghee
1 cup(240 g; the base recipe)onion-tomato masala
2bay leaves
1 cup(240 mL)water
1 Tbs(15 g; or dark brown sugar)jaggery
2 Tbs(30 mL)palm vinegar
Pork is the original: the fat takes the vinegar as chicken cannot. Chicken wants half the time
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1marinate overnight, 12 hr

2sear 8 min in batches

goes in with what step 1 made

3fry in 5 min

goes in with what step 2 made

4simmer 1 hr, covered, until a fork turns in it

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
13 hr 13 min
Needs you
13 minthe rest you can walk away from
If you get it wrong
Forgiving — the hour of simmering ends when a fork turns in the pork, and a pot pulled before that stays chewy
What you'll wash
Two things — the heavy pot, a bowl to marinate the pork in
Does it keep
4 days — the palm vinegar carries it, and the heat sits further back on the second day than the first

  1. marinate overnight, 12 hr

    12 hrwalk awayfrom the start

  2. sear 8 min in batches

    8 minneeds you12 hr in

  3. fry in 5 min

    5 minneeds you12 hr 8 min in

  4. simmer 1 hr, covered, until a fork turns in it

    1 hrwalk away12 hr 13 min in

You'll need heavy pot

Goes with

See how it is written
>> title: Vindaloo
>> category: Stews & Braises
>> tags: pork, goan, vinegar, chiles, curry
>> counters: Curry House, One Pot
>> aka: vindalho, pork vindaloo, chicken vindaloo, vindaloo curry, vindaley
>> pairs-with: vindaloo-paste, pilau-rice, raita
>> servings: 6
>> time: 14 hr
>> slack: forgiving — the hour of simmering ends when a fork turns in the pork, and a pot pulled before that stays chewy
>> washing-up: the heavy pot, a bowl to marinate the pork in
>> capacity: 3 — the heavy pot, sear
>> keeps: 4 days — the palm vinegar carries it, and the heat sits further back on the second day than the first

>> step: marinate overnight, 12 hr
Marinate @pork shoulder{2 1/2%lb}(1.1 kg; cut in 1 1/2-in cubes, some fat left on) with @vindaloo paste{1%cup}(240 g; the paste recipe) and @kosher salt{2%tsp} ~marinate{12%hr} in the fridge, turning it once if you are up.

>> step: sear 8 min in batches
Sear @&(~1)marinated pork{} in @ghee{2%Tbs}(28 g) in a #heavy pot{} ~sear{8%min}, in two batches, scraping the paste off the bottom before it catches.

>> step: fry in 5 min
Fry @onion-tomato masala{1%cup}(240 g; the base recipe) and @bay leaves{2} into @&(~1)seared pork{} ~fry{5%min}.

>> step: simmer 1 hr, covered, until a fork turns in it
Simmer @&(~1)pot{} with @water{1%cup}(240 mL), @jaggery{1%Tbs}(15 g; or dark brown sugar) and @palm vinegar{2%Tbs}(30 mL) covered ~simmer{60%min}, until a fork turns in the meat without argument and the fat has come up red.

Pork is the original: the fat takes the vinegar as chicken cannot. Chicken wants half the time.