Excerpted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey (Clarkson Potter/Publishers, 2003). © 2003 by Madhur Jaffrey.
You may well call this a simple vindaloo. It has the pork, the garlic, the chilies, and the vinegar, but all in gentle proportions. It is a superb dish that is best enjoyed with plain rice. I like to use small red potatoes here, the larger of which may be halved.
Put 1 teaspoon of the mustard seeds and the cumin seeds, coriander seeds, and cloves in a clean coffee or spice grinder and grind as finely as possible.
Put this spice mixture, as well as the onion, garlic, ginger, vinegar, cayenne pepper, paprika, and 3 tablespoons of water into a blender. Blend until smooth.
Rub 1-1/4 teaspoons of the salt, plus the turmeric, black pepper, and 2 tablespoons of the spice paste from the blender all over the pork pieces. Put in a plastic bag and refrigerate for at least 30 minutes, longer if desired.
Pour the oil into a large, heavy, nonstick, lidded pan and set over medium-high heat. When the oil is hot, add the remaining teaspoon of mustard seeds. As soon as they pop, which will be in a matter of seconds, put in the remaining spice paste. Fry, stirring, for 5 to 6 minutes, or until the paste is lightly browned. Put in the pork, together with its marinade. Stir for a minute. Cover and reduce the heat to medium. Let the meat cook for about 10 minutes, lifting the lid now and then to stir. The meat should get lightly browned. Add 3 cups of water, the potatoes, the remaining 1/2 teaspoon of salt, and the sugar. Stir and bring to a boil. Cover, reduce the heat, and cook very gently for 50 to 60 minutes, or until the meat is tender.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.