One of my favorite dishes – hot and spicy Vindaloo is a Goan dish that my mom made for parties, a special Sunday meal or festivals. The original Portuguese version is anything but spicy but nevertheless this “meat in garlic marinade” packs a punch of flavor. The longer it marinates, the better it tastes. Make this in the Ninja Foodi, Instant Pot or in the oven.

Ingredients:

• Prior to cooking – 3-4 days ahead
  • 3 pounds pork shoulder (boneless) – chopped into 1.5-inch cubes
  • 10 cloves of garlic – peeled and minced fine
  • 3/4 cup red wine vinegar
  • 1 cup red wine
  • 10 whole cloves
  • 3 bay leaves
  • 1 tsp red chili flakes
  • 2 tbsp black pepper powder
  • 3 sprigs fresh thyme
• When ready to cook:
  • 1 large onion chopped into quarters
  • 1/2 cup all purpose flour
  • 2 tbsp olive oil

Method:

1. Prepare the marinade:
   1. In a bowl, whisk the red wine vinegar, red wine, garlic, cloves, bay leaves, chili flakes, black pepper, and thyme
   2. Pour the marinade into a resealable plastic bag
   3. Add the pork to the bag, massage the marinade into the pork, squeeze out the excess air and seal the bag
   4. Marinate in the fridge for 3-4 days, turning occasionally. Each time, massage the pork gently in the bag
2. Ready to cook – in the Ninja Foodi or Instant Pot
   1. Press the sauté button and add in the olive oil
   2. When oil is hot, add the onion and the pork (minus the marinade) and stir-fry for about 4 minutes, browning the meat on all sides
   3. Add the marinade, close using the pressure cooker
   4. Secure the pressure cooker valve, select the pressure cooker option and cook for 25 minutes on high pressure
   5. Naturally release the pressure
   6. Open the lid, and select the sauté button
   7. Stir in the all purpose flour, slowly to avoid lumps
   8. Cook for 5-8 minutes until it thickens to a stew-like consistency
   9. Serve with Hawaiian bread
3. Ready to cook – in the oven:
   1. Heat the oven to 325 degrees F
   2. In a Dutch pan, heat the oil
   3. Add onion and pork pieces (minus marinade) and stir-fry for about 4 minutes, browning the meat on all sides
   4. Add the marinade and bring to a simmer
   5. Add in the flour, slowly, stirring to avoid lumps
   6. Cover with oven-safe lid and put the dish in the oven
   7. Cook for 1.5 hours – the meat should be tender to a fork
   8. Remove from oven, remove the bay leaves and thyme springs and discard
   9. Serve with Hawaiian bread