Pork vindaloo

Pork vindaloo

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 8 hrs marinating
  • Easy
  • Serves 4 - 6

Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat

  • Freezable
Nutrition: per serving (6)
NutrientUnit
kcal394
fat26g
saturates8g
carbs9g
sugars5g
fibre2g
protein31g
salt0.3g
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Ingredients

To serve

For the marinade

Method

  • STEP 1

    To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.

  • STEP 2

    Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened – it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

Goes well with

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    Overall rating

    Rating: 4 out of 5.11 ratings
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