Pork Vindaloo

Pork vindaloo is a beloved stew from the Indian state of Goa, influenced by a garlicky Portuguese dish called carne de vinha d’alhos. The Goan version features chunks of meat, cooked until tender, in a red chile and vinegar sauce. Vindaloo is spicy—that is a fact—but it’s important for there to be a balance: My pork vindaloo recipe has enough chiles to make you break a sweat but not so many that you won’t taste anything else. I also call for using a combination of pork shoulder and fattier pork belly to offset the tangy bite.

Instead of using store-bought chili powder or masala to marinate the pork, you’ll make a spiced chile paste with fresh ginger and garlic. When shopping, look for dried chiles that still have a bit of bend to them. Brittle, totally dried-out chiles won’t be as robust in flavor. For the tamarind paste, look for an Indian brand that doesn’t contain preservatives like citric acid that can give the paste a harsh flavor (jars may also be labeled tamarind concentrate). I cook my vindaloo on the stovetop, but you can certainly transfer the mixture to a slow cooker after bringing it to a boil and let it cook the rest of the way while you go about your day (cook time will be about 3 to 4 hours on high or 6 hours on low).

In India the dish is usually served over steamed basmati rice. To tame the heat even further, you could add fluffy, buttery naan to the table or garnish with cooling cilantro. As for the best drink to serve alongside? Spice-quenching beer is the answer.