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Fall off the bone Pork Vindaloo

Fall off the bone Pork Vindaloo

So many spices so many flavors so many good things about this recipe. Vindaloo is actually not a traditional or original Indian dish. A lot of spices we associate with Indian cuisine are used in this recipe. Vindaloo has Portuguese origins, but vindaloo made its way to India in the 15th century.

So since vindaloo has been a part of the Indian gastronomy it has taken on Indian roots in the sauce. This fall off the bone pork vindaloo uses cardamom pods, cinnamon sticks, turmeric, ginger, cumin and cumin seeds, and cilantro. There is such an aroma to this dish that once you start preparing it you are so excited to eat it. Unfortunately you have to wait 3 hours before you can. Trust me the longer you wait the better. The longer the pork shoulder cooks the more all the meat will fall off the bone and be very tender. Also the longer you wait to eat this fall off the bone pork vindaloo the more the spices and sauce flavors blends together. You definitely want both of those for this recipe.

Not only do all these spices taste out of this world amazing, but they are so good for you. Way back when before modern medicine herbs and spices were medicine. All of these spices used for the vindaloo help in reducing internal inflammation, lower blood pressure, joint pain, and also lower blood sugar levels. The more we consume these spices on the regular help in each of these areas. Food really can be medicine and if you make a point to regularly prepare recipes with these spices your body will thank you.

Fall off the bone Pork Vindaloo

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Author atasteofwellbeing

Ingredients

  • 1 lb Pork Shoulder some of the fat trimmed off
  • 2 TBLS Olive Oil
  • 3 TBLS Tomato Paste
  • 1 cup Tomato Sauce
  • 1/2 Yellow Onion small dice
  • 1/3 cup Red Bell Pepper small dice
  • 1 Garlic Clove minced
  • 2 Cinnamon Sticks
  • 1 tsp Cardamom
  • 1 TBLS Cumin Seeds
  • 1 TBLS Ground Cumin
  • 1 tsp Ground Turmeric
  • 1 TBLS Garam Masala
  • 1/4 tsp Spicy Chili Flakes
  • 3 tsp Sea Salt
  • 1 tsp Black pepper
  • 1/2 cup Water or Stock

Basmati Rice

Naan

Cilantro for garnish

Instructions

  1. 1. In a dutch oven heat over medium the olive oil. Once the olive is hot add the onions, red bell pepper, and garlic. Stir and let this become fragrant and cook for 5 minutes. 

    2. Add all the spices, season with salt and pepper, and add the tomato paste. Stir and mix everything together. Let this cook for 2-3 minutes. Now add the tomato sauce and season with salt and pepper. 

    3. Season the pork shoulder well with salt and pepper. Add the seasoned pork to the dutch oven. Add the water or stock and stir everything together. Bring the recipe to light boil. Once at a boil cover the pot and reduce the heat to low. Let this cook for one hour. Once the vindaloo has been cooking for an hour stir the ingredients and adjust the seasoning if necessary. Cover and allow the vindaloo to continue to cook for another 2 hours on low or until the pork easy falls apart. 

    Serve with naan and basmati rice. Garnish with cilantro and enjoy! 



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