Pork Vindaloo
Member recipe by HariGhotra
Member recipe by HariGhotra
Cooking time
Prep: Cook: 55 minutesSkill level
More effortServings
Serves 4Ingredients
- 600g 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 dried kashmiri chillies
- 1 tsp of black peppercorns
- 2 onions, roughly chopped
- 6 garlic cloves
- 3 cm piece of fresh ginger
- 3 tbsp of vinegar
- 1 tsp of turmeric powder
- 1 tsp of salt
- Sauce: 1 tsp of mustard seeds
- ½ tsp of sugar
- 4 medium potatoes, cut into 3cm cubes
Method
Create the spice paste by grinding all the spices 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 paste.
Put the meat into a bowl and sprinkle with half a teaspoon of 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 then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and the potatoes are soft.
Check while it is cooking and add a splash of water if and when required.
The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.
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