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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.

75 minMediumServes 6540 cal/serving

IndianDinnerPressure CookerStandardHigh ProteinLow CarbDairy-FreeGluten-FreeCorn-Free

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 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

  1. 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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 7

    Taste and adjust seasoning. Garnish with 1/4 cup roughly chopped fresh cilantro and serve with steamed rice or naan.

Questions

How long does Pressure Cooker Vindaloo Pork keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Vindaloo Pork?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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