Pork Vindaloo Recipe
Indian Recipes

This dish dates back to  the days when the Portuguese who ruled Goa introduced the chili and tomato to its culinary repertoire. A chili hot dish, the sour taste comes from tamarind and from vinegar, which is used extensively in Goanese cooking and is added at the end of recipes for a more pointed and balancing effect.

Ingredients:

10
3
2 tsp
1 tsp
1 tsp
2 lb
3 tbsp
2
4
3-inch piece
8
2 tsp
2/3 cup
11/3 cups
11/2 tbsp

dried red Kashmiri chilies
green chilies
cayenne pepper
cumin seeds
black peppercorns
shoulder of pork, cubed
vegetable oil
large onion, chopped
garlic cloves, crushed
fresh ginger, peeled and finely chopped
curry leaves
brown sugar
Tamarind water
chicken stock or water
white wine vinegar
salt and pepper
basmati rice, to serve

Method:

1. Soak the dried chilies in water for 30 minutes to soften. Put them into a food processor with the green chilies, cayenne pepper, cumin seeds, and black peppercorns and blend to a semi-smooth paste, or use a pestle and mortar. Spread 1 tbsp of the spice paste over the cubed pork, cover, and leave to marinate for 2-3 hours.
   

2. Heat the oil and fry the onions and garlic for 10 minutes or until golden brown and caramelized. Add the remaining spice paste and fry, stirring constantly, for 3-4 minutes. Increase the heat, add the marinated pork, and sear the meat on all sides.
   

3. Add the ginger, curry leaves, sugar, tamarind water, and stock, and simmer for 40 minutes, or until the meat is tender. Season to taste with salt and pepper, stir in the vinegar, and simmer for a further 5 minutes. Serve with plain, boiled basmati rice.

Serves 6