Pork Vindaloo‘s actually adapted from The Hairy Bikers’ Best of British “Lamb Vindaloo” recipe. I’d made this sometime ago with chicken and it turned out super-delish, so I’m trying again with pork this time for a little party we’re having at our place.. 🙂
So here’s the adapted recipe.. 🙂
- 1.2 kg shoulder of pork, cut into large cubes
- 1000ml red wine vinegar (I used 750ml balsamic vinegar)
- 2 tbsp sunflower oil
- 4 tsp sea salt flakes (I used only 3 tsp)
- 3 large onions, finely sliced
- 2 bay leaves
- 400g potatoes, peeled and cut into large chunks
- 100g carrots, peeled and cut into large chunks
Ingredients to be Blended to a Paste:
- 125ml sunflower oil
- 1 large onion, chopped
- 6 garlic cloves, roughly chopped
- 3 long red chillies (do not deseed), roughly chopped
- 3 dried chillies (do not deseed), soaked in warm water for abt 20 mins, then roughly chopped – optional (for added spiciness)
- 25g fresh root ginger, peeled, roughly chopped
- 1 tbsp English mustard powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground paprika
- 2 tsp ground turmeric
- 2 tsp cayenne pepper
- 1 tsp ground cinnamon
|Prep time||1-2 hrs|
|Cook time||±1.5 hrs|
|Total time||±3.5 hrs|
- Trim unnecessary excess fat from meat.
- Mix vinegar, oil and 2 tsps salt in bowl till well combined. Add meat and turn to coat in marinade. Cover and chill in fridge for 2 hours (or overnite).
- Preheat oven to 180C.
- Heat 2 tbsp oil in a large heavy-based frying pan or deep casserole pot and cook sliced onions very gently over a medium-low heat for abt 15 mins till softened and lightly browned, stirring occasionally.
- Stir paste into fried onions and cook together for abt 5 mins, or till thickened and beginning to colour.
- Drain meat in a colander and reserve marinade. Add meat to pan or pot and add 2 tbsp remaining oil. Stir to combine onion mixture and meat, cooking over a medium-high heat, till meat’s lightly browned. Add a little extra oil, if necessary.
- Pour reserved marinade and 400ml water into pot. Add salt and bay leaves and bring to a simmer. Cover with a lid. Cook in oven for abt 30 mins.
- Remove casserole from oven and stir potato and carrot chunks into curry, re-cover with lid and continue to cook in oven for a further 45 mins or till meat, potatoes and carrots are very tender. Season, to taste, with salt.
- Serve with spoonfuls of yogurt, chopped coriander and rice or warmed naan bread.
Deliciously spicy, just so yummy..
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