PORK VINDALOO

Pork vindaloo image

Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat

Provided by Good Food team

Time 1h10m

Number Of Ingredients 20

Previous Next

Ingredients

1kg pork shoulder , trimmed and cut into bite-sized cubes
3 tbsp vegetable oil
2 large onions , finely chopped
1 tbsp mild chilli powder
250ml chicken stock
handful coriander leaves
undefined
cooked basmati rice , to serve
naan , to serve
6 green cardamom pods
½ tsp black peppercorns
125ml red wine vinegar
1 heaped tbsp finely grated ginger
4 large garlic cloves , finely grated
1 tsp golden caster sugar
8 small dried chillies
pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric

Steps:

To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.

Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.3 milligram of sodium