Photo: Iain Bagwell
Yield
Serves 4 to 6

Paired with: Boont Amber Ale.

Vindaloo, a searingly spicy stew from Goa, India, cries out for beer. What does the trick: Boont Amber Ale, from Mendocino County, whose malty sweetness tames the flames.

How to Make It

Step 1

Rub pork all over with 1 tsp. salt. In a spice grinder, grind peppercorns, cumin, cloves, cinnamon, half of dried red chiles, and paprika. Turn into a bowl and mix with 2 tbsp. vinegar, the tamarind, ginger, garlic, and 1 tbsp. oil. Rub all over pork and chill overnight, covered.

Step 2

Heat 1 tbsp. oil in a large dutch oven over medium heat. Fry onions until browned, 10 minutes. Scoop out and set aside. Add remaining oil and the pork and fry, stirring often, until lightly browned all over, about 10 minutes.

Step 3

Return onions to pot along with brown sugar, tomatoes, cardamom pods, remaining whole chiles (crack them first to split), 1/2 tsp. salt, 1 tbsp. vinegar, and 1 cup water. Bring to a boil, then simmer, covered, 1 1/2 hours, or until meat is very tender. (If stew is very liquid after 1 hour, continue simmering with the lid off.) Season to taste with salt, vinegar, and cayenne if using. Top with cashews and cilantro.

Step 4

*Buy whole-fruit tamarind, compressed into a block, at well-stocked grocery stores and Indian markets. To use, soak a lump in twice as much hot water until it's soft, then push through a fine-mesh strainer.

Step 5

Note: Nutritional analysis is per serving.

Chef's Notes

2 1/4 hours, plus overnight to marinate.

Ratings & Reviews

SaraBusse's Review

JeffTurner
March 05, 2012
Everything in this was perfect...although we did tone done the spice quite a lot. Ate this after a full day of skiing and there couldn't have been a better ending to the day.

JeffTurner's Review

SaraBusse
October 11, 2011
Great dish -- unusual to have pork in and Indian dish. Watch out with the spices. It can be a bit too much heat and you can adjust accordingly when you marinate.