Pork vindaloo

Prep: 15 mins
Cook: 50 mins
Pork vindaloo
Indian flavours for this traditionally very spicy, and aromatic curry.
 

1kg pork shoulder, trimmed and cut into bite-sized cubes

3 tbsp vegetable oil

2 large onions, finely chopped

2 tomatoes, chopped

1 tbsp mild chilli powder

250ml chicken stock

Handful coriander leaves

To serve

Cooked basmati rice, to serve

Naan, to serve (optional)

For the marinade

6 green cardamom pods

½ tsp black peppercorns

125ml red wine vinegar

1 heaped tbsp finely grated ginger

4 large garlic cloves, finely grated

1 tsp golden caster sugar

8 small dried chillies

Pinch of ground cloves

2 tsp ground coriander

1 tsp ground cumin

¼ tsp turmeric

Remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar.

Mix with the rest of the marinade ingredients, then pour over the pork.

Mix everything together well, then cover and leave to marinate overnight. You can use a large sealable plastic food bag for this step.

Heat the oil in a large pan over a medium heat and cook the onions for about 5 minutes until they start to soften.

Add the tomatoes and cook until they reduce slighty.

Add the chilli powder to the pan and cook for 1 minute.

Remove the pork from the marinade using a slotted spoon if you have one and add to the pan.

Turn up the heat a little and cook for about 5 minutes, stirring all the time.

Add the leftover marinade to the pan with the stock.

Bring to the boil, then reduce to a simmer and cook for 40-45 minutes until the pork is soft and the sauce thickened.

Remove the dried chillies and season if necessary.

Sprinkle with the coriander leaves, and serve with steamed rice and naan if you like.

Serves
4-6

Preparation Time
15 minutes

Cooking Time
50 minutes

Main ingredients
Pork, Vegetables, Rice, Oil, Chilli, Spice, Stock/Broth

Recipe Type
Dinner, Entertaining, Curry

Cuisine
Indian

Level of Difficulty
Easy

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