Pork Vindaloo

 

Pork Vindaloo

• 800g diced pork
• 3 tbsp rapeseed oil
• 2 cloves of garlic, thinly sliced
• 1 tsp brown mustard
• 10 curry leaves (preferably fresh)
• 2 brown onions, finely chopped
• 2 tomatoes, deseeded and finely chopped
• 1 tsp chilli powder
• 2 bay leaves
• Large pinch of salt

For the marinade

• 1 tsp chilli powder
• 1 tbsp ground black pepper
• 1 1/2 tbsp ground cumin
• 1 1/2 ground coriander
• 1/2 tsp ground fenugreek
• 1/2 tsp ground cloves
• 1/2 tsp ground turmeric
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 4 green chillies, finely chopped (remove seeds for less heat)
• 5 tbsp red wine vinegar
• 2 tbsp soft brown sugar
• 1 tbsp tamarind paste
• 3 tbsp mixed garlic and ginger paste

Method:

Firstly for this recipe we start with the marinade.  Place all the marinade ingredients into a large bowl and stir until you have a smooth paste.  Add the pork and mix well until coated.  Cover and leave the pork to marinate in the fridge for at least an hour (preferably overnight).

When you are ready to cook, heat the oil in a small saucepan over a low heat, add the garlic and allow to cook for around 20 minutes, make sure you don’t let the garlic burn!  Transfer the garlic to a plate and set aside, add a splash more oil, turn the heat up and add the mustard seeds, when they start to pop add the curry leaves and fry for 30 seconds or so before adding the chopped onion.  Turn the heat down and fry for 10 minutes or until the onions are soft and translucent.  Add the tomatoes, chilli powder, bay leaves and the pork (with all the marinade), stir well before emptying the mixture into a large casserole dish then pour in just enough water to cover the pork.  Place the casserole dish into a preheated oven (160 degrees) and cook for at least 2 hours or until the pork is tender.  I would recommend you check the dish after each hour just to ensure more water is required.

When the pork is cooked, check for seasoning, adding salt if required, stir in the garlic and serve. We had this with the usual rice, dips, chutney and naans.  

There is a great flavour to this dish, nice bit of heat but not enough to make you reach for the water, one I will definitely be making again.

Pork Vindaloo