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 and still the best of it: the fat takes the vinegar in a way chicken cannot Goa is a place where pork is eaten. Chicken vindaloo is the English board's line and wants half the time. There is no potato in this — aloo in the name is a coincidence the word is alhos garlic — though half the shops in Britain put one in and nobody has ever sent it back. It is better on the second day which is what the vinegar was for in the first place
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 mintwo waits that overlap count once
Needs you
13 minthe rest you can walk away from

The recipe itself says 14 hr.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> aka: vindalho, pork vindaloo, chicken vindaloo, vindaloo curry, vindaley
>> pairs-with: vindaloo-paste, pilau-rice, raita
>> servings: 6
>> time: 14 hr
>> step.1: marinate overnight, 12 hr
>> step.2: sear 8 min in batches
>> step.3: fry in 5 min
>> step.4: simmer 1 hr, covered, until a fork turns in it

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.

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.

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

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 and still the best of it: the fat takes the vinegar in a way chicken cannot, and Goa is a place where pork is eaten. Chicken vindaloo is the English board's line and wants half the time. There is no potato in this — aloo in the name is a coincidence, the word is alhos, garlic — though half the shops in Britain put one in and nobody has ever sent it back. It is better on the second day, which is what the vinegar was for in the first place.