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Pork Vindaloo

Pork Vindaloo

Cooking Time

Preparation Time : 20

Cook Time : 60

Total Time : 80

Ingredients

Serves 6

  • 3lbs pork shoulder butt, trimmed of fat and cut into 1-1/2-inch cubes

  • 2tablespoons all-purpose flour

  • 2teaspoons ground cumin

  • 1 1⁄2 teaspoons ground coriander

  • 1 1⁄2 teaspoons turmeric

  • 3⁄4 teaspoon ground cardamom

  • 1⁄4 teaspoon ground cinnamon

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon ground black pepper

  • 1pinch ground cloves

  • 2tablespoons vegetable oil

  • 2 onions , chopped

  • 6 garlic cloves, sliced

  • 1⁄4 cup white vinegar

  • 1tablespoon fresh ginger, minced

  • 1tablespoon grainy mustard

  • 1⁄4 teaspoon red pepper flakes

  • 2cups chicken stock

  • 2 bay leaves

Directions

  • 01

    Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.

  • 02

    Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.

  • 03

    In a large heavy saucepan, heat half of the oil over medium-high heat.

  • 04

    Brown the pork in batches and add more oil if necessary.

  • 05

    Transfer to a plate.

  • 06

    Add the remaining oil to the pan and reduce the heat to medium.

  • 07

    Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.

  • 08

    Cook, stirring, until the onions are softened, about 6 minutes.

  • 09

    Pour in the chicken stock and remaining vinegar.

  • 10

    Bring to a boil, stirring to scrape up any brown bits.

  • 11

    Return the pork and any accumulated juices to the pan and add the bay leaves.

  • 12

    Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.

  • 13

    Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.

  • 14

    Discard the bay leaves.

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