Pressure Cooker Vindaloo Pork
Tender chunks of pork shoulder braised in a fiery, tangy Goan-style sauce of vinegar, dried chiles, and warm spices — a bold, deeply flavored curry in a fraction of the traditional time. Plan ahead: marinate the pork for at least 1 hour before cooking.
Ingredients
- 3 lbs pork shoulder (boneless), cut into 2-inch cubes
- 6 tbsp white wine vinegar
- 6 dried Kashmiri chiles (or ancho chiles), stemmed, seeded
- 10 cloves garlic cloves
- 2 inches fresh ginger, peeled, roughly chopped
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp black mustard seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 medium yellow onion, finely diced
- 14 oz can diced tomatoes (canned)
- 3 tbsp neutral oil
- 2 tsp salt
- 1 tsp granulated sugar
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
Soak 6 stemmed, seeded dried Kashmiri chiles (or ancho chiles) in hot water for 15 minutes until softened. Drain. In a blender, combine the soaked chiles, 10 cloves garlic cloves, 2 inches peeled, roughly chopped fresh ginger, 2 tsp cumin seeds, 2 tsp ground coriander, 1 tsp ground turmeric, 1 tsp black mustard seeds, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 6 tbsp white wine vinegar. Blend to a smooth paste, adding a splash of water if needed.
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2
Place 3 lbs cut into 2-inch cubes pork shoulder (boneless) in a bowl and toss with half the spice paste and half the 2 tsp salt. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
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3
Set the pressure cooker to Saute (or use a Dutch oven over medium-high heat). Heat 3 tbsp neutral oil, then add 2 medium finely diced yellow onion and cook, stirring, for 6-8 minutes until deep golden brown.
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4
Add the remaining spice paste and cook, stirring frequently, for 2-3 minutes until fragrant and darkened slightly. Add 14 oz can diced tomatoes (canned) and cook 2 more minutes, scraping up any browned bits from the bottom.
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5
Add the marinated pork shoulder (boneless) and any accumulated juices. Stir to coat. Add the remaining salt and 1 tsp granulated sugar. Seal the pressure cooker and cook on High pressure for 25 minutes.
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6
Allow natural pressure release for 10 minutes, then quick-release any remaining pressure. Open and stir — the sauce should be thick and the pork tender. Check that pork has reached an internal temperature of 145°F (63°C). If the sauce is too thin, set to Saute and reduce for 5 minutes.
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7
Taste and adjust seasoning. Garnish with 1/4 cup roughly chopped fresh cilantro and serve with steamed rice or naan.