Pork Vindaloo

800g pork belly, diced

2 onions (white, red or a mixture), sliced

3 tablespoons vegetable oil

500ml boiling water

The Marinade

2 teaspoons cumin seeds

8 dried red chillies

1 teaspoon mustard seeds

1 teaspoon black peppercorns

4 cloves

20g ginger

3 garlic cloves

2 fresh red chillies

2 tablespoons cider vinegar

1 tablespoon tamarind paste

1 teaspoon salt

The Curry

1 cinnamon stick

½ teaspoon mustard seeds

1 tablespoon Kashmiri chilli powder

½ teaspoon turmeric

To Serve

Steamed rice

Fresh coriander, chopped

Sliced cucumber and tomato (optional)

PREPARATION

1. Toast the cumin seeds, dried chillies, mustard seeds, peppercorns and cloves in a dry pan over a medium heat until fragrant.

2. Blend the toasted spices with the ginger, garlic, fresh chillies, salt, cider vinegar and tamarind paste into a smooth marinade.

3. Coat the pork belly thoroughly with the marinade, then refrigerate for at least 2 hours, or preferably overnight.

COOKING

4. Heat the vegetable oil in a large saucepan and toast the cinnamon stick and mustard seeds until the seeds begin to pop.

5. Stir in the Kashmiri chilli powder and turmeric, then immediately add the sliced onions.

6. Cook the onions for 10 minutes until soft, sweet and lightly caramelised.

7. Add the marinated pork along with all of the marinade and stir well to coat.

8. Cook over a medium-high heat until the pork is lightly browned and the fat begins to render.

9. Pour in the boiling water and bring the curry to a gentle simmer.

10. Cover with a lid and cook gently for 1 hour, stirring occasionally and topping up with water if needed.

11. Remove the lid for the final few minutes if you would like a slightly thicker sauce.

12. Garnish with fresh coriander and serve with steamed rice and sliced cucumber and tomato.

School of Wok Tips

 Marinating the pork overnight produces a deeper, more balanced flavour.

 Pork belly creates a rich, luxurious curry, but pork shoulder also works well if you prefer a leaner option.

 Toasting the whole spices before blending releases their essential oils and intensifies the flavour.

 Vindaloo should be spicy, but the vinegar and tamarind help balance the heat with a pleasant tang.

FAQs

Can I make this with another meat?

Yes, pork shoulder, chicken thighs or lamb all work well using the same spice paste.

Why use cider vinegar?

The vinegar gives vindaloo its signature tang and helps tenderise the meat during marinating.

Is this an authentic vindaloo?

This recipe is inspired by the traditional Goan-Portuguese style, which has a thicker, darker

sauce and relies on whole spices rather than the bright red takeaway-style version.