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Pork Vindaloo

The Goan vinegar-and-chilli pork curry — sour first, hot second, and not simply a hot curry.
Course Main Course
Cuisine Indian
Keyword Curry, Pork, Vindaloo, Vinegar
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 turmeric
  • 2 tsp ground paprika
  • 8 dried chillies
  • 6 cloves garlic
  • 4 cm ginger
  • 125 ml apple 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.