Posted on Fri 7th May 2021
Pork Vindaloo
An aromatic Goan-style Vindaloo with layers of spice and full of flavour.
Cuisine
Indian
Time
3 hr
Servings
4 people
Ingredients
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600-800g pork belly cut into cubes
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1 large onion, finely sliced
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1 Cinnamon bark
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½ tsp mustard seeds
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2 tsp kashmiri chilli powder
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1 tsp turmeric powder
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Water or stock to cover
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3 tbsp vegetable oil
The paste
-
3 garlic cloves, chopped
-
Thumb size piece of ginger
-
2 tbsp cider vinegar
-
1-2 tbsp tamarind paste
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4 Kashmiri red chillies (whole)
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4 fresh red chillies
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2 tsp mustard seeds
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1 tbsp cumin seeds
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2 tsp peppercorns
-
3 cloves
Method
Preparation
- Toast spices in a dry pan until they become fragrant. Add them to a spice grinder/ mixer and blend. Add the rest of the paste ingredients and form a paste.
- Marinade the pork in the paste and rest for anywhere between two hours to overnight.
Cooking
- In a medium heavy pan, add in vegetable oil. Once hot fry off cinnamon and mustard seeds before adding the dry spices.
- Add in sliced onions and cook down on a medium heat, for 10 minutes while stirring.
- Next add the marinated meat and brown.
- Top up with water or stock and allow to simmer until pork is cooked through and tender.