Pork Vindaloo
Experience tantalizing flavors with this aromatic and spicy pork vindaloo recipe. Bursting with a blend of freshly ground spices and a fiery paste, the marinated pork is cooked until tender, resulting in a rich and flavorsome dish. Savor the dish alongside fragrant basmati rice or enjoy it wrapped in warm wheat tortillas with crisp lettuce and a dollop of cooling soured cream. Your taste buds are in for a delightful Indian-inspired treat!
— Constant Cookbook
Ingredients
- 1 tsp cumin
- 1 tsp coriander seeds
- 5 black peppercorns
- 2 green cardamom
- 2 cloves
- 1cm/½in piece cinnamon
- 1cm/½in piece ginger
- 7 garlic
- 3 fresh red chillies
- 3 tbsp white wine vinegar
- pinch salt
- 350g/12oz pork shoulder
- 100g/3½oz pork belly
- 65ml/2½fl oz vegetable oil
- 1 small onion
- ¾ tsp mustard seeds
- handful cashew
- 220g/8oz basmati rice
- 4 wheat tortillas
- 2 handfuls chopped lettuce
- 4 tbsp soured cream
Instructions
- Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon to a fine powder.
- In a food processor, blend the ginger, garlic, chillies and white wine vinegar to a paste.
- Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the pork using your fingers, then set the pork aside, covered, to marinate for 1½-2 hours.
- Heat four tablespoons of the oil in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
- Add the marinated pork pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
- Heat the remaining teaspoon of oil in a separate pan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)
- Once the mustard seeds start to pop, add the cashew nuts and fry for 2-3 minutes, stirring occasionally, until the nuts are golden-brown.
- To serve, either divide the rice among four serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the centre of four wheat tortillas, sprinkle with chopped lettuce and soured cream and roll up into parcels.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 4
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