Slow cook pork vindaloo

Prep: 10 mins
Cook: 480 mins
Slow cook pork vindaloo
A spicy vindaloo done with pork makes for a different dish with a medley of Indian spices and that authentic heat we crave in this dish.

3 birds eye chilli, deseeded if you like

12 cloves garlic

Large thumb size fresh ginger, grated

2 tbsp curry powder

3 tbsp mustard seeds or grainy mustard

1 ½ tbsp cumin

1 ½ tsp cardamom

½ tsp ground cloves

1/8 tsp chilli flakes, more to taste

4 tbsp vegetable oil

100ml white wine vinegar

1.5 kg pork loin or pork shoulder, cubed

1 very large onion, sliced

2 red peppers, sliced into strips (optional)

400g tomatoes, chopped

1 cinnamon stick

1 tsp salt

Basmati rice, for serving

Chopped coriander or parsley, for serving

In a blender, pulse the chilli, garlic, ginger, spices, oil, and vinegar into a paste. If the paste is too thick to process, add a small amount of water.

Cover the bottom of the slow cooker with the sliced onions and peppers.

Place the cubed pork on top of the onions, then pour the paste on top of the pork.

Add the tomatoes, cinnamon stick, and salt.

Cook on low for 8 hours or on high for 4 hours.

Serve over rice topped with fresh chopped coriander or parsley.


Preparation Time
10 minutes

Cooking Time
480 minutes

Main ingredients
Pork, Vegetables, Oil, Chilli, Spice

Recipe Type
Dinner, Entertaining, Slow cooking


Level of Difficulty


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