Vindaloo Style Pork
Ready In: 1 hr 50 mins
Serves: 4
Ingredients
- 2 tablespoons oil (more if you wish)
- 2 large onions
- 1 teaspoon mustard seeds
- 6 curry leaves
- 1⁄4 teaspoon ground cloves
- 6 garlic cloves, chopped
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cardamom
- 2 small fresh red chilies, chopped
- 2 tablespoons ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon turmeric
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 tablespoon tomato paste
- 700 g boneless pork shoulder, cut into 2 . 5 cm cubes
Directions
- Heat the oil over medium heat and fry the onions gently stirring often for 5-8 minutes or until softened but not coloured.
- Add the mustard seeds and cook a minute further then add the curry leaves, cloves, garlic, ginger, cardamom, chillies, cumin salt and turmeric; cook a further minute.
- Stir in the 2 tablespoons of water and 1 tablespoon of the vinegar then increase the heat, cover and return to a simmer and cook until the water has been absorbed leaving only the oil again. This will take about 2 minutes.
- Mix the remaining vinegar with the tomato paste, then add to the onions, mixing well. Add the pork pieces and stir to coat with the onion mix.
- Add just enough water to cover the pork and bring to the boil. Reduce the heat to a simmer, cover and cook for 60 minutes or until the meat is tender.
- It the sauce is too thin, remove the lid, remove the pork, increase the heat and boil until it reaches a consistency you are happy with. Return the pork to the sauce.
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