Pressure Cooker Vindaloo Pork

Name: Pressure Cooker Vindaloo Pork
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Indian
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

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

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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

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

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

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

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

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

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

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

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Questions

What internal temperature should Pressure Cooker Vindaloo Pork reach?

For Pressure Cooker Vindaloo Pork, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the soak in Pressure Cooker Vindaloo Pork?

Step 1 reads: "Soak 6 stemmed, seeded dried Kashmiri chiles (or ancho chiles) in hot water for 15 minutes until softened." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

Do I need any special equipment for Pressure Cooker Vindaloo Pork?

Beyond a knife and a board, the method uses a Dutch oven (step 3) and a blender (step 1). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

What can I use instead of dried chiles in Pressure Cooker Vindaloo Pork?

The entry for Pressure Cooker Vindaloo Pork calls for 6 dried Kashmiri chiles (or ancho chiles), stemmed, seeded. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

Can I make Pressure Cooker Vindaloo Pork less spicy?

Yes. The heat in Pressure Cooker Vindaloo Pork comes from 6 dried Kashmiri chiles (or ancho chiles), stemmed, seeded. For a milder plate, halve the dried chiles; nothing else in the method changes.

Is Pressure Cooker Vindaloo Pork keto-friendly?

A serving of Pressure Cooker Vindaloo Pork carries 10 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Which part of Pressure Cooker Vindaloo Pork can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of overnight, or about 8 hours: "Cover and marinate in the refrigerator for at least 1 hour, preferably overnight." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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