Pork Vindaloo
A fiery dish cooked with vinegar and potatoes from the Goan region.
Ingredients
- 600 g lean pork shoulder skin removed and cut into chunks
Spice paste
- 1 tsp of mustard seeds
- 1 tsp of cumin seeds
- 2 tsp of coriander seeds
- 4 whole cloves
- 4-7 dried Kashmiri chillies depending on how hot you want to go
- 1 tsp of black peppercorns
- 2 onions roughly chopped
- 6 garlic cloves
- 3 cm piece of fresh ginger
- 3-4 tbsp of cider vinegar I prefer 4
- 1 tsp of turmeric powder
- 1 tsp of salt
Sauce
- 1 tsp of mustard seeds
- ½ tsp of sugar optional
- 4 medium potatoes cut into 3cm cubes (optional)
Instructions
- Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloves, chillies, peppercorns) to a fine powder.
- Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a smooth paste.
- Put the meat into a bowl and sprinkle with the turmeric, salt and two tablespoons of the spice paste.
- Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.
- Heat a tablespoon of oil in a large heavy based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.
- Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
- Add the sugar (and the chopped potatoes if you are using them) then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and soft.
- Check while it is cooking and add a splash of water if and when required.
- The final dish should be red and delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.
Notes
This recipe is sponsored by Mediterranean Supermarket