PORK VINDALOO

 

 

 

Serves: 2-3

Prep Time: 15 mins

Marinade - overnight

Cooking Time: 2 hours

 

Ingredients

600g pork shoulder, cut into 50-75mm pieces (DON”T have the pieces too small)

veg oil for frying

1 sliced onion

Tbs black peppercorns

Cinnamon stick

1 green chilli

Tbs brown sugar

Tbs tamarind paste

 

Paste – 5 dried long red chillies

8 cloves garlic

30mm piece ginger

Tsp cumin seeds

80ml malt vinegar

 

450ml chicken or veg stock

 

Cooling yoghurt sauce –

400g natural yoghurt

Bunch coriander

Bunch mint

50ml white wine vinegar

 

Serve with plain basmati rice and naan

 

Method

  1. Paste – soak 5 dried long red chillies in a little warm water for min 15mins
  2. Then blend this (inc water) with the 8 cloves garlic, 30mm piece ginger, Tsp cumin seeds, 80ml malt vinegar and a little salt til smooth.
  3. Put 600g pork shoulder, cut into 50-75mm pieces (DON”T have the pieces too small) in this and leave overnight ideally or at least for 4hours
  4. Seal the pork on all sides in a little veg oil, remove
  5. Fry the Tbs black peppercorns, Cinnamon stick and 1 sliced green chilli for 3mins.
  6. Add the 1 sliced onion and cook on low for a full 12-15mins
  7. Add the pork.
  8. Add Tbs brown sugar and Tbs tamarind paste and 450ml chicken or veg stock
  9. Bring to the boil. Simmer for at least 2hours
  10. Cooling Yoghurt sauce – blend a Bunch coriander and a Bunch mint with 50ml white wine vinegar.
  11. Add the 400g natural yoghurt, blend.
  12. Serve the curry with the yoghurt and plain basmati rice and naan

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