Soor Vindaloo (curried Pork)

Recipe by FlemishMinx
READY IN: 1hr 35mins




  • In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
  • Blend/chop until a homogeneous paste is formed.
  • In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
  • Add the spice paste and saute gently for 15 minutes.
  • Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
  • When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
  • This should take 5 to 10 minutes.
  • Add the salt and pour in the boiling water.
  • Simmer, covered for 40 minutes to one hour until the pork is tender.
  • I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
  • You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
  • Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
  • Cook a further 5 minutes.
  • Add the sugar and remaining vinegar, and more salt if desired.
  • Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).