Pork vindaloo

Ingredients

For 2 people

• 1 1/4 lb pork shoulder, cut into 1-inch cubes
• 2 tbsp distilled white vinegar
• 1 tbsp tomato paste
• 1 medium yellow onion, thinly sliced (about 6 oz)
• 1 tbsp fresh ginger, minced
• 4 tsp garlic, minced
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp fine salt
• 2 tbsp neutral oil
• 1/2 cup water
• 4 oz russet potato, peeled and cut into 3/4-inch cubes
• 2 tbsp chopped cilantro

Method

1. Make the vindaloo pasteIn a medium bowl, stir together the vinegar, tomato paste, paprika, cumin, coriander, turmeric, black pepper, cayenne, salt, ginger, and garlic until you have a thick, red-brown paste. Coat the pork shoulder cubes thoroughly, pressing the paste into the meat. Cover and refrigerate for at least 2 hours so the vinegar seasons the pork and the spices cling before cooking.
2. Brown the porkSet a 10-inch heavy skillet or Dutch oven over medium-high heat and add the neutral oil. When the oil shimmers, add the marinated pork in a single layer, shaking off only the excess paste that would burn in the pan. Brown for 5 to 7 minutes, turning the pieces a few times so some edges caramelize. Do this in batches if the pan looks crowded; crowding will steam the pork instead of browning it.
3. Soften the onionsReduce the heat to medium and add the sliced onion to the same pan. Cook for 6 to 8 minutes, stirring often, until the onion turns translucent and picks up deep golden edges. If the pan seems dry, add 1 to 2 tablespoons of water and scrape up the browned bits from the bottom; those bits help build the sauce.
4. Simmer into gravyReturn all of the pork and any juices to the pan. Stir in the 1/2 cup water and bring the liquid to a lively simmer. Cover, lower the heat to medium-low, and cook for 25 minutes, stirring once or twice so the spice paste does not stick. The pork should be at least 145 F in the center and beginning to soften by the end of this stage.
5. Add the potatoUncover the pan and add the potato cubes, stirring to coat them in the sauce. Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the potato is tender and the pork is fully fork-tender. The sauce should cling to the pork in a glossy layer. If the gravy thickens before the potato is done, splash in 2 to 3 tablespoons of water at a time and keep simmering.
6. Finish and balanceTaste a spoonful of sauce and adjust the consistency by simmering 1 to 2 minutes longer if it seems loose. The finished vindaloo should be thick enough to coat the back of a spoon without looking dry, with a sharp vinegar note balanced by warm spices. Remove from the heat and stir in the chopped cilantro.
7. Plate hotLet the vindaloo stand off the heat for 5 minutes so the sauce settles, then spoon it into warm bowls. Serve it hot with rice or flatbread, making sure each portion gets both pork and potatoes plus plenty of sauce. Refrigerate leftovers within 2 hours and keep them for 3 to 4 days; reheat to 165 F before serving.