Goan Vindaloo Penne with Pork

Ingredients

• 500 g pork shoulder, cut into 2 cm cubes
• 200 g dried penne pasta
• 6 dried red chilies (Kashmiri preferred)
• 6 garlic cloves
• 1 tbsp fresh ginger, chopped
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1/2 tsp mustard seeds
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 3 cloves, whole
• 3 tbsp white vinegar
• 2 tbsp tomato paste
• 1 onion, finely diced
• 2 tbsp vegetable oil
• 1 tsp brown sugar
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (part of 30 min prep): Soak the dried chilies in hot water for 15 minutes. Meanwhile, dice the onion, chop the garlic and ginger, and cube the pork.

2. 2

   Toast the cumin seeds, peppercorns, mustard seeds, and cloves in a dry pan over medium heat for 2 minutes until fragrant. Cool slightly.

3. 3

   Blend the soaked chilies, garlic, ginger, toasted spices, turmeric, cinnamon, vinegar, and 1 tsp salt into a smooth paste, adding a splash of water if needed.

4. 4

   Heat oil in a heavy pot over medium-high heat. Season the pork and brown the cubes in batches for 5-6 minutes until well seared. Remove and set aside.

5. 5

   In the same pot, sauté the onion for 5 minutes until golden, then add the tomato paste and cook 2 minutes. Stir in the vindaloo paste and fry for 3 minutes until the oil separates.

6. 6

   Return the pork to the pot, add 250 ml water, cover, and simmer on low for 60 minutes, stirring occasionally, until the pork is tender and the sauce is thick.

7. 7

   About 15 minutes before the pork finishes, cook the penne in salted boiling water until al dente (10-12 minutes). Drain, reserving 1/2 cup pasta water.

8. 8

   Toss the penne into the vindaloo sauce with a splash of pasta water, stir in the brown sugar, and adjust salt. Rest 5 minutes off heat.

9. 9

   Serve hot, garnished with fresh cilantro if using.