Pork Vindaloo
Servings 4 people
Ingredients
Curry
- 800 g pork shoulder trimmed and cut into bite-sized cubes
- 3 tbsp vegetable oil
- 2 onions finely sliced
- 250 ml chicken stock
Wet Masala
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 2.5 cm cinnamon stick
- 6 cloves
- 0.5 tsp black peppercorns
- 1 tsp ground tumeric
- 2 tsp ground paprika
- 8 dried chillies
- 6 cloves garlic
- 4 cm ginger
- 125 ml cider vinegar
- 2 tsp tamarind paste
- 1 tsp palm sugar
Instructions
- In a small frying pan heat the cumin seeds, coriander seeds, cinnamon stick, cloves and peppercorns over a high heat for about a minute.
- Transfer the spices from the frying pan into a spice grinder and grind until smooth.
- Add the ground spices and the remainder of the masala ingredients to a food processor and blend until smooth.
- Mix the masala with the pork pieces and leave to marinate for at least a couple of hours and ideally overnight.
- Add the oil to a heavy bottomed pot and saute the onions until golden brown. Add the marinated pork and marinade and cook for about 5 minutes. Add the chicken stock to the pan, turn down the heat and simmer for 40-45 minutes until the pork is tender.
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