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Pork vindaloo
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Spicy curry with bold heat - perfect for chili fans.
Ingredients:
  • 4 dried red chillies, coarsely chopped
  • 3 tsp cumin seeds
  • 1 1/2 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds (see note)
  • 60ml (1/4 cup) grapeseed oil
  • 1 large brown onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 2.40 gm sea salt
  • 4.00 gm brown sugar
  • 1/2 tsp garam masala
  • 60ml (1/4 cup) malt vinegar
  • 1.6kg boneless pork leg roast, rind and fat removed, cut into 3cm pieces
  • 2 cardamom pods, bruised
  • 1 cinnamon stick
  • 375ml (1 1/2 cups) water
  • Steamed saffron Basmati rice, to serve
  • Mint and cucumber raita, to serve
  • Naan bread, to serve
Instructions:
  • Finely grind the chili, cumin, peppercorns, coriander, and mustard seeds using a mortar and pestle, then transfer the mixture to a food processor.
  • In a large saucepan over medium heat, warm 1 tablespoon of oil. Cook the onion until golden, about 6 minutes. Transfer the onion to a food processor. To the processor, add garlic, ginger, salt, sugar, and garam masala. Pulse until a coarse paste forms. Finally, pour in the vinegar and process until well combined.
  • Heat the remaining 1 1/2 tablespoons of oil in a pan over medium-high heat. Brown the pork in 2 batches for 4 minutes. Transfer to a bowl. Add remaining oil to the pan along with chili paste, cardamom, and cinnamon. Cook for 2 minutes until fragrant. Return the pork to the pan and stir for 2 more minutes. Cover and cook for 3 minutes until a sauce forms, stirring occasionally.
  • Add the water and lower the heat to simmer. Cook partially covered, stirring occasionally, for 2 hours or until the pork is tender and the sauce thickens. Serve with rice, raita, and naan bread.

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