- Serves: 4
- Cook Time: 1 hour 10 minutes
- Prep Time: 20 minutes plus 30 min marinating time
- Effort: easy
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp coriander
- 3 cloves
- 1 medium onion, roughly chopped
- 2.5 cm root ginger, peeled and chopped
- 5 cloves garlic, roughly chopped
- 2 tsp cider vinegar
- ¾-1 tsp chilli powder, depending on taste
- 2 tsp paprika
- ½ tsp turmeric
- 560 g boneless pork shoulder, cut into 2.5cm chunks
- 3 tbsp olive oil, or sunflower oil
- 340 g waxy red potatoes, peeled and cut the same size as the pork
- ½ tsp caster sugar
Tips and Suggestions
You can make this pork vindaloo in a pressure cooker - just follow the recipe, but add just 120ml of water, bring to full pressure then reduce the heat to very low and cook for 17-20 minutes.
1. Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a lean coffee grinder or spice grinder and grind as finely as possible.
2. Tip this spice mixture into a blender with the onion, garlic, ginger, vinegar, chilli powder, paprika and 3 tablespoons of water. Blend until smooth.
3. Rub 1 teaspoon of salt, all the turmeric, half a teaspoon of freshly ground black pepper and 2 tablespoons of your spice paste all over the pork. Put in a plastic food bag, seal and marinate in the refrigerator for at least 30 minutes, or longer if desired.
4. Pour the oil into a large, heavy-based, non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, add the remaining mustard seeds. As soon as they pop, which will be in a matter of seconds, put in the remaining spice paste. Stir and fry for five to six minutes, or until the paste is lightly browned.
5. Add the pork with its marinade and stir for a minute. Cover and reduce the heat to medium. Let the meat cook for about 10 minutes, lifting the lid now and then to stir; it should become lightly browned.
6. Pour in 750ml of water and add the potatoes, half a teaspoon of salt and the sugar. Stir and bring to a boil. Cover, reduce the heat to low and cook very gently for 50-60 minutes or until the meat is tender, then serve.
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