Slow Cooker Pork Vindaloo

Prep: 20 mins

Cook: 480 mins

Difficulty: Easy

Servings: 8 Servings

As with any country, you can find traces of its history in its cuisine. Pork vindaloo, famed for its fiery heat, speaks directly to the Portuguese occupation of the southern Indian state of Goa. As Neela explains, “Carne de vinha d’alhos, a Portuguese dish made with pork, was the basis of the now-famous vindaloo served in Indian restaurants. Although many make it with lamb, chicken, or shrimp, I prefer the original recipe with pork, redolent of tamarind, vinegar, and black pepper.”

Ingredients

1 (3 1/2-inch) piece fresh ginger, peeled
3 tablespoons canola oil
1/2 teaspoon fenugreek seeds
3 medium yellow onions, thinly sliced
4 pounds pork shoulder, cut into 1 1/2- to 2-inch cubes
10 to 12 cloves garlic, minced
3 to 6 serrano chiles, minced
1/2 teaspoon turmeric
1 1/2 to 2 1/2 teaspoons ground Indian red chile
1 1/2 teaspoons salt
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole brown mustard seeds
4 to 6 cloves
3 to 4 black cardamom pods
20 black peppercorns
1 (1-inch) piece cassia
1 teaspoon sugar
2 tablespoons tamarind paste (see Recipe Note)
1 tablespoon white vinegar

Instructions

Before prepping the ingredients, turn the slow cooker on to the HIGH setting for 15 minutes, until the insert is warmed through. Julienne 1 inch of the ginger and set aside for garnish. Mince the remaining ginger.
Heat the oil in a large skillet over high heat, with a lid handy. Tilt the skillet to pool the oil and aAdd the fenugreek seeds; cover immediately to prevent splattering. When the seeds have stopped sputtering, add the onions. Sauté the onions for 7 to 8 minutes until light golden-brown. Add the browned onions to the slow cooker and mix in the pork, minced ginger, garlic, serrano chiles, turmeric, ground red chile, and salt. Cook on low heat for 3 1/2 hours.
Grind together the coriander seeds, cumin seeds, mustard seeds, cloves, cardamom, peppercorns, cassia, and sugar in a spice grinder. Add the ground spice blend to the pork, mix well, and continue to cook on low for an additional 30 minutes. Turn the slow cooker off and stir in the tamarind pulp and vinegar. Serve garnished with the julienned ginger.A