Vindaloo-Marinated Pork Skewers 8.000

Deb Lindsey for The Washington Post

Apr 2, 2014

These go well with a kale salad dressed wtih a creamy yogurt sauce as well as simply steamed rice.

You'll need to soak bamboo skewers for at least 30 minutes. The pork can be cooked in a grill pan on the stove instead.

Make Ahead: The pork needs to marinate for 24 hours.

Where to Buy: Garlic and ginger pastes are available at Indian markets and in the international aisle of larger grocery stores.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 1 tablespoon chili powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons ginger paste (see headnote)
  • 2 tablespoons garlic paste (see headnote)
  • 2 tablespoons sweet paprika
  • 1 cup apple cider vinegar
  • 2 pounds pork butt (shoulder), trimmed of visible fat, cut into skewer-size cubes
  • Kosher salt
  • 1 large yellow onion, cut into quarters

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Directions

Combine the chili powder, turmeric, cumin, coriander, pepper, ginger and garlic pastes, paprika and vinegar in a blender; puree until well incorporated. Transfer to a large zip-top plastic bag. Add the pork and seal, pressing out as much air as possible. Massage to coat the pork evenly. Refrigerate for 24 hours.

Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (400 to 450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have a spray water bottle at hand for taming any flames.

Remove the pork from the marinade; discard the marinade. Lightly salt the meat, then thread it onto the 8 soaked skewers, alternating the pork with layers from the onion quarters. Place on the grill; cook, uncovered, for about 5 minutes, until the meat has browned on the edges, then turn the skewers over and cook for 5 minutes or until the meat is done to your liking (145 degrees for medium-rare to medium).

Serve warm.

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Recipe Source

From Marjorie Meek-Bradley, executive chef at Ripple and Roofers Union.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.