Pork Vindaloo
An aromatic Goan-style Vindaloo with layers of spice and full of flavour.
Ingredients
600-800g pork belly cut into cubes
1 large onion, finely sliced
1 Cinnamon bark
½ tsp mustard seeds
2 tsp kashmiri chilli powder
1 tsp turmeric powder
Water or stock to cover
3 tbsp vegetable oil
The paste
3 garlic cloves, chopped
Thumb size piece of ginger
2 tbsp cider vinegar
1-2 tbsp tamarind paste
9 Kashmiri red chillies (whole)
2 tsp mustard seeds
1 tbsp cumin seeds
2 tsp coriander seeds
3 cloves
Method
Toast the 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 smooth paste.
Marinade the pork in the paste and rest for anywhere between two hours to overnight.
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 to just cover the pork and allow to simmer on a low heat until the meat is cooked through and tender - checking after 1 hour- add a splash of water if the sauce is too dry. Serve with rice and a cooling cucumber and tomato salad.
How To Make Pork Vindaloo
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600-800g pork belly cut into cubes
1 large onion, finely sliced
1 Cinnamon bark
½ tsp mustard seeds
2 tsp kashmiri chilli powder
1 tsp turmeric powder
Water or stock to cover
3 tbsp vegetable oil
The paste
3 garlic cloves, chopped
Thumb size piece of ginger
2 tbsp cider vinegar
1-2 tbsp tamarind paste
9 Kashmiri red chillies (whole)
2 tsp mustard seeds
1 tbsp cumin seeds
2 tsp coriander seeds
3 cloves
Toast the 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 smooth paste.
Marinade the pork in the paste and rest for anywhere between two hours to overnight.
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 to just cover the pork and allow to simmer on a low heat until the meat is cooked through and tender - checking after 1 hour- add a splash of water if the sauce is too dry. Serve with rice and a cooling cucumber and tomato salad.
How To Make Pork Vindaloo
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!