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Pork Vindaloo
Serves 4
More effort
Cook:
Hot pork and potato stew
Skip to ingredients
- 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
step 1
Create the spice paste by grinding all the spices to a fine powder.step 2
Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.step 3
Put the meat into a bowl and sprinkle with half a teaspoon of turmeric, salt and two tablespoons of the spice paste.step 4
Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.step 5
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.step 6
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.step 7
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.step 8
Check while it is cooking and add a splash of water if and when required.step 9
The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.
