Pork Vindaloo
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seed
- 1 teaspoon cardamom seed
- 1 teaspoon mustard seeds
- 6 tablespoons red wine vinegar
- 1 teaspoon ground coriander
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon sugar
- 900 g lean pork, pricked with a fork
- 100 ml vegetable oil
- 1 onion, chopped
- 2 red chilies, fresh, chopped
- 1 red pepper, chopped
- 4 tomatoes, chopped
- 100 ml water
directions
- Dry-fry the peppercorns and cumin, cardamom and mustard seeds over a low heat until lightly coloured, then grind into a powder with a mortar and pestle.
- Add the vinegar, coriander, paprika and sugar to the powder and stir well to make a paste.
- Cut the pork into bite-sized chunks and arrange in a shallow dish. Pour over the spice mixture and mix well. Cover for at least two hours, or preferably overnight.
- Heat the oil in a wok over a high heat, add the meat and marinade and cook, stirring, for five minutes. Add the onion, chillies, pepper, tomatoes, and water. Mix well.
- Bring to the boil, then reduce heat, cover and simmer for one hour, or until the meat is tender and cooked through.
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RECIPE SUBMITTED BY
Snowbunny Andorra
Andorra