- Serves: 4
- Cook Time: 1 hour 40 minutes
- Prep Time: 30 minutes plus marinating overnight
- Effort: easy
- 1 kg lean pork, cut into 5cm cubes
- 2 tbsp vegetable oil
- 8 cloves garlic
- 1 onion, finely chopped
- 10-12.5 cm ginger, peeled and finely chopped
- 2 tsp dark brown sugar
- 200 g basmati rice
For the spices:
- 1 star anise
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 6 cloves
- 1 cinnamon stick
- 2 tsp black peppercorns
- 2 tsp fenugreek seeds
- 2 tsp fennel seeds
For the marinade:
- half a red peppers, roughly sliced
- 2 tomatoes, quartered
- 6 red chillies, seeded and roughly chopped
- 50 ml red wine
- 50 ml red wine vinegar
1. Dry-fry the spices in a heavy-based, non-stick frying pan until toasted, stirring often to prevent burning. Allow to cool, then finely grind in a coffee grinder, mini blender or pestle and mortar.
2. Blend the marinade ingredients into a paste in a liquidizer. Mix the ground spices into the marinade paste.
3. Toss the pork cubes thoroughly with the marinade paste. Cover and refrigerate overnight.
4. Heat 1 tablespoon of oil in a deep, heavy-based frying pan. Fry the garlic, onion and ginger until softened and golden, around 5 minutes.
5. Using a slotted spoon add the marinated pork to the pan and fry, stirring often, for 2 minutes. Add the marinade mixture and sugar. Season with salt. Cook gently for 1 and a half hours, stirring now and then.
6. Half an hour before the vindaloo has completed cooking prepare the rice. Heat the remaining oil in a medium, heavy-based saucepan. Add the rice and cook, without stirring, for 1 minute.
7. Add cold water to the rice, until it reaches 2.5cm above the rice. Season with salt. Bring to the boil, reduce the heat and simmer very gently for 15 minutes until the rice is tender. Cover the pan tightly with foil and a tight-fitting lid. Set aside to stand for a further 5 minutes.
8. Serve the pork vindaloo with the basmati rice.
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