Pork Vindaloo is a slow-braised Indian stew where cubed pork butt becomes tender in a complex spice blend built on paprika, cumin, cardamom, and cayenne, balanced by red wine vinegar and mustard seeds. Oven-cooking at 300°F for 2 hours melds the flavors into a rich, savory dish.
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Adjust oven rack to lower-middle position and heat oven to 300 degrees. Season meat generously with salt and pepper. Heat 1 tablespoon of oil in large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes. Add half of meat to pot so that individual pieces are close together but not touching. Cook, not moving pieces until sides touching pot are well browned, 2 to 3 minutes. Using tongs, turn each piece and continue cooking until most sides are well browned, about 5 minutes longer. Transfer meat to medium bowl, add another tablespoon oil to pot, and swirl to coat pan bottom. Brown remaining meat; transfer meat to bowl and set aside.
Reduce heat to medium, add remaining tablespoon oil to empty Dutch oven, and swirl to coat pan bottom. Add onions and 1/4 teaspoon salt and cook, stirring frequently and vigorously, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour, paprika, cumin, cardamom, cayenne, and cloves. Stir until onions are evenly coated and fragrant, 1 to 2 minutes.
Gradually add broth, scraping pan bottom and edges with wooden spoon to loosen remaining browned bits and dissolve flour. Add tomatoes, vinegar, mustard seeds, bay leaves, and sugar and bring to simmer. Add browned pork and accumulated juices, submerging meat under liquid. Return to simmer, cover, and place in oven. Cook for 2 hours.
Remove pot from oven. If serving immediately, spoon off any accumulated fat at surface. (Stew can be covered and refrigerated for up to 3 days. Spoon off congealed fat and bring back to simmer over medium-low heat.) Remove bay leaves, stir in cilantro, and adjust seasonings. Serve immediately.
Cover and refrigerate up to 3 days. Spoon off congealed fat and reheat over medium-low heat until simmering.
large ovenproof Dutch oven with lid
Yes. Cover and refrigerate for up to 3 days. Spoon off congealed fat and reheat over medium-low heat until simmering.
Boneless pork butt (Boston butt), trimmed and cut into 1½-inch cubes. This cut becomes tender during braising.
Browning develops a crust that adds flavor and color. It also leaves browned bits (fond) on the pot bottom, which deglaze into the braising liquid.
You need an ovenproof, covered pot that holds at least 4 quarts. A heavy ovenproof pot with a lid will work, but a Dutch oven distributes heat most evenly.
After 2 hours in a 300°F oven, the pork should be fork-tender and easily break apart. The meat should be fully submerged in braising liquid when cooking begins.
