Toast mustard seeds, cumin seeds, and coriander seeds in a dry pan over medium heat for 2-3 minutes, stirring constantly, until mustard seeds pop and cumin smells nutty.
1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp coriander seeds
Transfer the toasted seeds into a spice grinder or mortar and pestle. Add dried red chilies (stems removed) and cinnamon stick, then grind into a coarse powder.
8-10 pieces dried red chilies, 1 small cinnamon stick
Blend the ground spices, garlic, ginger, white vinegar, and salt into a thick paste. Add 1-2 tablespoons water if needed to help the blender move smoothly.
8 cloves garlic, 1 inch fresh ginger, ¼ cup white vinegar, salt
Toss the pork cubes in the marinade until fully coated. Cover and refrigerate for at least 3 hours, preferably overnight.
2 lbs pork shoulder
Heat oil in a heavy-bottomed pot over medium-high heat. Brown pork cubes in batches, 3-4 minutes per side until deep golden. Avoid crowding the pan to ensure proper searing. Set pork aside.
2 tbsp oil, 2 lbs pork shoulder
Return pork and marinade to the pot. Add 1 cup water and bring to a boil. Reduce heat to low, cover, and simmer for 90 minutes, stirring every 10-15 minutes to prevent sticking. Pork should reach 160°F internally and be fork-tender.
2 lbs pork shoulder
Taste the sauce and add 1 teaspoon sugar if too sour. If sauce is thin, simmer uncovered for 10 more minutes. Let the vindaloo rest off heat for 15 minutes before serving.
1 tsp sugar
