Pork Vindaloo

Pork Vindaloo is a popular Indian dish. So anyway, when I was in Malaysia, I rarely came across Indian restaurants having pork in their menu. So, when I saw this Pork Vindaloo recipe I knew I had to try it. I have only eaten Lamb Vindaloo before so I wondered how would a white meat taste in this tangy and spicy curry.

Pork Vindaloo Ingredients: pork leg on the bone, cardamom pods, black peppercorns, dried chilies, cloves, cumin seeds, turmeric, coriander seeds, cinnamon powder, fenugreek powder, vinegar and balsamic vinegar, brown onion, garlic, ginger, tomatoes, green chili, brown sugar, salt, oil.

Trim away excess fat from the pork and cut into 1-inch cubes. Try to remove the meat from the bone. Reserve the bone.

Split open the cardamom pods and remove the seeds. Finely grind the cardamom seeds, peppercorns, dried chilies, cloves, cumin seeds, coriander seeds, turmeric, fenugreek powder and cinnamon powder in a spice grinder or mortar.

In a large bowl, mix the ground spices together with both vinegar. Add the pork and mix thoroughly to coat well. Cover and marinate Pork Vindaloo in the fridge for at least 3 hours.

Heat up oil in a deep casserole over low heat. Add the onion and fry until lightly browned. Add the garlic, ginger, tomatoes, chili and stir well. Increase the heat to high and add the marinated pork meat. Stir fry for 3 to 5 minutes until slightly browned. Add 250ml water and any marinade liquid left to the casserole.

Add the sugar/jaggery and pork bone. Reduce the heat, cover the casserole tightly and simmer for 1 to 1 1/2 hour, stirring occasionally until the meat is very tender. If the sauce becomes too thick or starts to burn on the bottom, add 1-2 tablespoons of water and stir well. Season Pork Vindaloo with salt to taste.

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Pork Vindaloo

Pork Vindaloo
  • Author: Hoohla
  • Prep Time: 3 hour
  • Cook Time: 2 hour
  • Total Time: 5 hours
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Indian
Scale

Ingredients

  • 1 kg pork chops (original recipe calls for a leg of pork on the bone)
  • 6 cardamom pods
  • 1 teaspoon black peppercorns
  • 4 dried chilies
  • 1 teaspoon cloves
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon coriander seeds
  • 1 tablespoon cinnamon powder
  • 1/4 teaspoon fenugreek powder
  • 4 tablespoons clear vinegar
  • 1 tablespoon balsamic vinegar (original recipe calls for dark vinegar)
  • 1 large brown onion, finely sliced
  • 5 garlic cloves, finely sliced
  • 2-inch piece of ginger, cut into matchsticks
  • 2 very ripe tomatoes, roughly chopped (original recipe calls for 3 tomatoes)
  • 2 green chili, chopped (original recipe calls for 4 chilies)
  • 1 teaspoon brown sugar or jaggery
  • Salt and pepper to taste
  • 4 tablespoon oil

Instructions

  • Trim away excess fat from the pork and cut into 1-inch cubes. Try to remove the meat from the bone. Reserve the bone.
  • Split open the cardamom pods and remove the seeds. Finely grind the cardamom seeds, peppercorns, dried chilies, cloves, cumin seeds, coriander seeds, turmeric, fenugreek powder and cinnamon powder in a spice grinder or mortar.
  • In a large bowl, mix the ground spices together with both vinegar. Add the pork and mix thoroughly to coat well.
  • Cover and marinate in the fridge for at least 3 hours.
  • Heat up oil in a deep casserole over low heat. Add the onion and fry until lightly browned. Add the garlic, ginger, tomatoes, chili, and stir well.
  • Increase the heat to high and add the marinated pork meat. Stir fry for 3 to 5 minutes until slightly browned. Add 250ml water and any marinade liquid left to the casserole.
  • Add the sugar/jaggery and pork bone.
  • Reduce the heat, cover the casserole tightly and simmer for 1 to 1 1/2 hour, stirring occasionally until the meat is very tender. If the sauce becomes too thick or starts to burn on the bottom, add 1-2 tablespoons of water and stir well.
  • Discard the bone before serving. Season with salt and pepper to taste.

Keywords: Pork Vindaloo

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