90min 2 ppl
Pork Vindaloo
110 minutes
2 people
Hard
110 min · 10 steps
Hard: over 60 min or 12+ steps
440 kcalper person
Protein 44g
Carbs 10g
Fats 26g
About this dish
The original Goan vindaloo — tender pork braised in a tangy, fiery paste of dried chillies and vinegar that gives the dish its distinctive sour-hot kick. Not the hottest curry on the menu, but the most complex.
Allergy Info
Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Cloves3
- Fresh Ginger12.5 g
- Onionlarge, finely diced0.5
- Fresh Corianderroughly choppedsmall handful
Meat & Poultry
- Pork Shouldercut into 4cm chunks375 g
Tins & Jars
- Tomato Purée0.5 tbsp
Dried Goods
- Water100 ml
- Sugar0.5 tsp
Spices & Seasonings
- Dried Kashmiri Chilliesdeseeded4
- Cumin Seeds0.5 tsp
- Black Peppercorns0.5 tsp
- Ground Turmeric0.25 tsp
- Ground Cinnamon0.25 tsp
- Cloves1.5
- Green Cardamom Podsseeds only2
- Saltto taste
Oils & Condiments
- Malt Vinegarfor soaking chillies2 tbsp
- Malt Vinegarfor paste1 tbsp
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy casserole
- Blender
- Meat thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
Method
1
Deseed the Kashmiri chillies and soak them in 2 tbsp malt vinegar for 30 minutes.
Approx. 30 minutes
2
Cut the pork shoulder into 4 cm chunks. Peel the garlic and ginger. Finely dice the onion. Extract the seeds from the cardamom pods.
Approx. 10 minutes
3
Blend all vindaloo paste ingredients, including the soaked chillies with their vinegar, to a smooth paste. Coat the pork thoroughly, cover, and refrigerate for at least 4 hours.
Approx. 240 minutes
4
Heat the oil in a large heavy casserole over high heat. Remove the pork from the marinade (reserve it) and sear in batches for 3–4 minutes until browned. Transfer to a plate.
Approx. 8 minutes
5
Add the onion and cook for 10 minutes until deep golden.
Approx. 10 minutes
6
Add the tomato purée and reserved marinade paste. Cook for 3 minutes, stirring constantly.
Approx. 3 minutes
7
Return the pork to the pot. Add 100 ml water and the sugar. Stir well.
Approx. 2 minutes
8
Bring to a boil, reduce heat to very low, cover, and simmer for 1 hour until the pork is very tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 60 minutes
9
Remove the lid and cook for 10 minutes until the sauce reduces to a thick, dark gravy.
Approx. 10 minutes
10
Season with salt to taste and serve garnished with fresh coriander.
Approx. 2 minutes
