1 teaspoon cumin seeds
1 teaspoon coriander seeds
5 whole black peppercorns
2 green cardamom pods, seeds only*
2 whole cloves
1 (1/2-inch) piece cinnamon stick
1 (1/2-inch) piece fresh ginger, peeled and chopped
7 garlic cloves, peeled and left whole
3 fresh red chiles
3 tablespoons white wine vinegar
Pinch kosher salt
12 ounces pork shoulder, cut into 1-inch cubes
3 1/2 ounces pork belly, cut into 1-inch pieces
5 tablespoons vegetable oil
1 small onion, finely chopped
3/4 teaspoon mustard seeds
Handful cashew nuts
8 ounces basmati rice, cooked according to package instructions, for serving, optional
4 wheat tortillas, for serving, optional
2 handfuls chopped lettuce leaves, for serving, optional
4 tablespoons sour cream, for serving, optional
*Can be found at specialty Asian markets. Add as little water as possible when cooking a vindaloo, and only add more water when all the liquid from the ingredients used has cooked off. Remember that a vindaloo that sits overnight tastes even better the following day.
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