Pork Vindaloo Broth

Pork Vindaloo Broth is a delightful and flavorful dish rooted in Goan cuisine, with Portuguese influence. This rich, slow-cooked soup combines tender pork belly, aromatic spices, and a unique blend of flavors. It’s a perfect choice for those seeking a comforting and hearty meal. Be prepared to savor the garlicky masala, uplifted by wine vinegar and a touch of sweetness. While this recipe takes a bit of time and patience, the result is well worth the effort. Give it a try and enjoy the comforting warmth and depth of Pork Vindaloo Broth.

Servings: 6
Preparation: 35 minutes (plus overnight chilling)
Cooking: 3 hours
Freezing: Up to 3 months

INGREDIENTS:

• 6 dried red chiles
• 1 1/2 lb (650g) boneless pork belly with rind, cut into 1 x 2in (2.5 x 5cm) chunks
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 6 garlic cloves, coarsely chopped
• 2in (5cm) fresh ginger, peeled and coarsely chopped
• 1 tsp sweet paprika
• 3 tbsp tamarind pulp
• 3 tbsp white wine vinegar
• 4–6 tbsp vegetable oil
• 2in (5cm) cinnamon stick
• 2 star anise
• 3 onions, finely chopped
• 3/4 cup (175ml) white wine
• 1 3/4 quarts (1 3/4 liters) chicken stock
• 2–3 tsp palm sugar or dark brown muscovado sugar, to taste
• Salt
• 1 red chile, seeded and cut into strips, to serve
• 2 tbsp fresh cilantro, to serve

INSTRUCTIONS:

1. Soak the dried chiles in hot water for 10 minutes (for a milder flavor). If you prefer less heat, you can seed them before soaking. Place the pork in a pan, cover with boiling water, bring to a boil, and simmer for 5 minutes. Drain, discard the liquid, and set aside.
2. Dry-roast the cumin and peppercorns, then grind them using a mortar and pestle. In a small food processor, process the ground spices, drained red chiles, garlic, ginger, paprika, tamarind, and vinegar. Set this spice paste aside.
3. Heat the vegetable oil in a pan. When hot, add the cinnamon and star anise and cook for 30 seconds. Then, add the finely chopped onions and cook for 10–15 minutes until they become soft and translucent. Add the spice paste and cook for an additional 1 minute. Pour in the white wine and chicken stock, bringing the mixture to a boil. Add the parboiled pork, reduce the heat, and simmer for 2 hours.
4. Once cooked, chill the broth overnight. The next day, scoop out the meat, strip away the rind, and dice it. Skim any fat from the stock and strain the liquid into a clean pan. Bring it to a fast boil over high heat and cook for 5–10 minutes. Sweeten with palm sugar or dark brown muscovado sugar to taste, and season with salt. Before serving, stir in the diced pork and garnish with the strips of red chile and fresh cilantro.

Enjoy your flavorful Pork Vindaloo Broth!

With its origins deeply rooted in the fusion of Indian and Portuguese culinary traditions, Pork Vindaloo Broth offers a truly unique and satisfying dining experience. The tender pork belly, infused with aromatic spices and the tang of tamarind and vinegar, creates a symphony of flavors that will tantalize your taste buds. Whether enjoyed on a cozy evening or served at a special gathering, this dish is sure to leave a lasting impression. So, embrace the rich heritage of Goan cuisine and indulge in the delightful complexity of Pork Vindaloo Broth. Your taste buds will thank you!