pork vindaloo
hailing from the portugese influenced state of goa in india, vindaloo is much loved for its combination of sweet spices, tangy vinegar, and fiery heat . it tastes good on day one but even better after a day or two once the seasonings have melded, so you might want to consider making extra . the recipe is a yummly original created by prerna singh https //www.yummly.com/dish/author/prerna singh .
chilies, whole cloves, black peppercorns, cumin seeds, fresh ginger, apple cider vinegar, garlic cloves, crushed red pepper flakes, garlic salt, ground turmeric, pork shoulder, red onion, canola oil, sugar, salt, water, basmati rice
- 5.0 whole chilies
 - 0.5 teaspoon whole cloves
 - 0.5 teaspoon black peppercorns
 - 0.5 teaspoon cumin seeds
 - 2.0 inch fresh ginger
 - 0.3 cup apple cider vinegar
 - 10.0 garlic cloves
 - 1.0 teaspoon crushed red pepper flakes
 - 1.0 teaspoon garlic salt
 - 0.5 teaspoon ground turmeric
 - 2.0 pound pork shoulder
 - 1.0 red onion
 - 3.0 tablespoon canola oil
 - 1.5 teaspoon sugar
 - 0.5 teaspoon salt
 - 0.5 cup water
 - basmati rice

- put chilies, cloves, peppercorns, and cumin seeds in a small frying pan.
 - toast over medium heat just until fragrant, 2 3 minutes, then immediately pour onto a plate and let cool.
 - pro tip you can buy kashmiri chiles at indian markets and online or use other small dried red chilies from the grocery store.
 - scrape ginger with a spoon to remove peel, then coarsely chop.
 - coarsely grind toasted spices in a spice grinder or clean coffee grinder discard stems from the chiles first.
 - put ginger, ground spices, vinegar, garlic, red pepper flakes, garlic salt, and turmeric in a blender.
 - grind into a coarse paste, scraping container as needed.
 - cut pork shoulder into 1/2 inch chunks.
 - transfer to a medium mixing bowl.
 - add masala paste and massage it into pork.
 - cover and refrigerate at least 1 hour or overnight.
 - roughly chop onion.
 - heat oil in a dutch oven over medium high heat.
 - add onion and stir well, then add sugar and salt.
 - cook, stirring often, until onion begins to turn golden, about 10 minutes.
 - pro tip a non reactive pot such as an enameled dutch oven is perfect for curries like this.
 - stir in pork with marinade and increase heat to high.
 - cook, stirring occasionally, until meat is browned, about 5 minutes.
 - reduce heat to low, cover, and simmer, stirring every 8 10 minutes, until pork is tender and the vindaloo gets a thick, jam like consistency, 45 60 minutes total.
 - during cooking if the vindaloo starts to look like it could scorch, add up to 1/2 cup water.
 - pro tip in india, it's common to cook pork vindaloo one day and reheat and serve it the next.
 - on the second day the vinegar and spices have worked their magic, the pork is much more tender, and the spices are married well together.
 - serve the vindaloo with steamed basmati rice or naan.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 5.0 whole chilies
- 0.5 teaspoon whole cloves
- 0.5 teaspoon black peppercorns
- 0.5 teaspoon cumin seeds
- 2.0 inch fresh ginger
- 0.3 cup apple cider vinegar
- 10.0 garlic cloves
- 1.0 teaspoon crushed red pepper flakes
- 1.0 teaspoon garlic salt
- 0.5 teaspoon ground turmeric
- 2.0 pound pork shoulder
- 1.0 red onion
- 3.0 tablespoon canola oil
- 1.5 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 cup water
- basmati rice

 ### Assistant: The ingredients you'll need are:
- 5.0 whole chilies
- 0.5 teaspoon whole cloves
- 0.5 teaspoon black peppercorns
- 0.5 teaspoon cumin seeds
- 2.0 inch fresh ginger
- 0.3 cup apple cider vinegar
- 10.0 garlic cloves
- 1.0 teaspoon crushed red pepper flakes
- 1.0 teaspoon garlic salt
- 0.5 teaspoon ground turmeric
- 2.0 pound pork shoulder
- 1.0 red onion
- 3.0 tablespoon canola oil
- 1.5 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 cup water
- basmati rice


You can follows these steps to make the recipe:
- put chilies, cloves, peppercorns, and cumin seeds in a small frying pan.
- toast over medium heat just until fragrant, 2 3 minutes, then immediately pour onto a plate and let cool.
- pro tip you can buy kashmiri chiles at indian markets and online or use other small dried red chilies from the grocery store.
- scrape ginger with a spoon to remove peel, then coarsely chop.
- coarsely grind toasted spices in a spice grinder or clean coffee grinder discard stems from the chiles first.
- put ginger, ground spices, vinegar, garlic, red pepper flakes, garlic salt, and turmeric in a blender.
- grind into a coarse paste, scraping container as needed.
- cut pork shoulder into 1/2 inch chunks.
- transfer to a medium mixing bowl.
- add masala paste and massage it into pork.
- cover and refrigerate at least 1 hour or overnight.
- roughly chop onion.
- heat oil in a dutch oven over medium high heat.
- add onion and stir well, then add sugar and salt.
- cook, stirring often, until onion begins to turn golden, about 10 minutes.
- pro tip a non reactive pot such as an enameled dutch oven is perfect for curries like this.
- stir in pork with marinade and increase heat to high.
- cook, stirring occasionally, until meat is browned, about 5 minutes.
- reduce heat to low, cover, and simmer, stirring every 8 10 minutes, until pork is tender and the vindaloo gets a thick, jam like consistency, 45 60 minutes total.
- during cooking if the vindaloo starts to look like it could scorch, add up to 1/2 cup water.
- pro tip in india, it's common to cook pork vindaloo one day and reheat and serve it the next.
- on the second day the vinegar and spices have worked their magic, the pork is much more tender, and the spices are married well together.
- serve the vindaloo with steamed basmati rice or naan.
- .

