Joe Roshkovsky
Perfectly Jolly Sweet Potato and Pork Vindaloo
This vibrant, tangy, and spicy dish combines tender pork, sweet potatoes, and a rich blend of spices to create a heartwarming meal. Originating from the Portuguese-influenced Goan cuisine, Vindaloo is a flavorful curry that is perfect for those who enjoy a robust and slightly sweet flavor profile. The sweet potatoes add a unique twist, complementing the marinated pork beautifully. Serve it over steaming white rice or with warm naan for a complete and satisfying experience.
Ingredients:
– 1 lb pork shoulder, cut into bite-sized pieces
– 2 medium sweet potatoes, peeled and cubed
– 1 large onion, finely chopped
– 4 garlic cloves, minced
– 1-inch ginger, minced
– 2 tbsp oil (vegetable or coconut)
– 1 cup tomato puree
– 1 cup water
– 1 tbsp vinegar (white or apple cider)
– 2 tbsp brown sugar
– Salt to taste
– Fresh cilantro, chopped for garnish
Vindaloo Paste:
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 1/2 tsp black peppercorns
– 4-5 dried red chilies
– 1 tsp mustard seeds
– 4 cloves
– 1/2 tsp turmeric powder
– 1/2 tsp cinnamon powder
– 3 tbsp white vinegar
Instructions:
1. Prepare the Vindaloo Paste:
– Dry roast the cumin seeds, coriander seeds, black peppercorns, dried red chilies, and mustard seeds in a pan over medium heat until fragrant.
– Let them cool, then grind them into a fine powder using a spice grinder or a mortar and pestle.
– Mix the ground spices with turmeric powder, cinnamon powder, and white vinegar to form a thick paste. Set aside.
2. Marinate the Pork:
– In a large bowl, combine the pork pieces with the Vindaloo paste. Mix well to ensure the pork is evenly coated.
– Cover and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat.
3. Cook the Vindaloo:
– Heat oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
– Add minced garlic and ginger, and cook for another minute until fragrant.
– Stir in the tomato puree and cook for 5 minutes, stirring occasionally.
– Add the marinated pork along with the paste and cook until the pork starts to brown.
– Add the cubed sweet potatoes, water, and vinegar, and stir to combine.
– Bring to a boil, then reduce the heat and let it simmer, covered, for about 45-60 minutes, or until the pork is tender and the sweet potatoes are cooked through.
4. Finish the Dish:
– Stir in the brown sugar, and season with salt to taste. Adjust the sweetness and tanginess according to your preference.
– Continue to simmer for another 5 minutes, uncovered, to thicken the gravy if needed.
5. Serve:
– Garnish with freshly chopped cilantro.
– Serve hot over white rice or with naan.
Enjoy your Perfectly Jolly Sweet Potato and Pork Vindaloo, a comforting and flavorful dish that brings a twist to traditional curries!
