Pork Vindaloo
Ingredients
- 15 dried Kashmiri chiles or 12 guajillo chiles
- 8 garlic cloves, finely chopped
- 1 1" piece ginger, peeled
- 1 3" cinnamon stick, broken into pieces
- ½ cup distilled white vinegar
- 1 Tbsp. sugar
- 1 Tbsp. tamarind paste (optional)
- 1 tsp. black peppercorns
- 1 tsp. cumin seeds
- ½ tsp. ground turmeric
- ½ tsp. whole cloves
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
- 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces
- 8 oz. skin-on pork belly, cut into 1" pieces
- 2 Tbsp. vegetable oil
- 1 medium onion, quartered, thinly sliced
- Steamed rice (for serving)
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