• Twitter Social Icon
  • Facebook Social Icon
  • Instagram Social Icon
  • YouTube Social  Icon
  • Vimeo Social Icon
  • Pinterest Social Icon
  • LinkedIn Social Icon

© 2016 Simon Majumdar

All Rights Reserved

Pork Vindaloo

Pork Vindaloo

 

A delicious, hot and tangy dish that originated in Goa, India.

Watch Simon make his Pork Vindaloo recipe.

Pork Vindaloo Recipe

 

Serves: 5

 

Ingredients

  • 2lbs of Pork (preferably pork butt/shoulder or cushion meat)

  • 1 tsp Sugar

  • 1 tsp Salt

  • ½ Large white onion (sliced)

  • Vegetable Oil for frying

Marinade:

  • ½ Cup palm vinegar (or white vinegar if you can't find palm)

  • 2 inches ginger, peeled

  • 4 Fresh chilies (finely minced)

  • 4 cloves of garlic, peeled

Spices: (If you don't have whole spices, use pre ground, just make sure they are fresh)

  • 5 Cloves

  • 1 tsp Turmeric

  • 1 tsp Ground Cumin seeds

  • 1 tsp Ground Coriander seeds

  • 1 tsp Ground Fenugreek seeds

  • 2 tsp Kasmiri chili powder

  • 1 tsp Ground ginger

  • 1 tsp Ground cinnamon or a cinnamon stick

 

Instructions

  1. Trim the pork of excess fat, cut into 1in cubes and place in a bowl.

  2. Blend the ginger and garlic to a fine paste with a little water and salt and pour over the pork as a marinade, massaging well into the meat.

  3. Add the minced green chilies as a marinade.

  4. Add the palm vinegar to the bowl and massage into the meat.

  5. Roast the whole spices, salt & sugar in a pan and toast until they begin to release their scent.

  6. Grind them and add all the other ingredients except the onion.

  7. Pour over the pork and massage well into the meat.

  8. Cover the bowl with plastic wrap and allow to marinate for at least two hours. This allows the spices to penetrate and the vinegar to help make the tougher cut of meat more tender.

  9. When ready to cook, heat a little oil in a deep sided pan and fry the onions until golden.

  10. Pour the entire contents of the bowl into the pan (watch out for the waft of vinegar steam that will shoot up)

  11. Add ½ pint of water, stir well and reduce the heat.

  12. Cover the pan and allow to simmer on a low heat for about three hours, checking to see when the meat is cooked and that it does not catch at the bottom of the pan. If it does, add a little more water.

  13. After two hours, remove the lid to allow the sauce to reduce. The end result should be quite a dry curry, perfect to serve over plain white rice.