Pork Vindaloo
Spice up your dinner with tender pork vindaloo, bursting with bold flavors and a tangy kick.
Ingredients
- 800 g pork, cut into cubes
- 2 onions, finely chopped
- 6 garlic cloves, finely chopped
- 25 g fresh ginger, finely chopped
- 4 dried red chilies
- 2 tbsp vinegar
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 small cinnamon stick
- 4 cloves
- 1 tbsp palm sugar
- 2 tbsp neutral oil
How to make it
- Pat the pork cubes dry with paper towels and set them aside while you prepare the spices and aromatics.
- Warm the oil in a heavy pot over medium heat. Add the cumin seeds, mustard seeds, cinnamon stick, cloves and dried red chilies, and fry for 30 seconds until fragrant and sizzling.
- Add the onions and cook them slowly for 6-8 minutes, stirring often, until soft and lightly golden at the edges.
- Stir in the garlic and ginger and cook for 1 minute until the raw smell fades.
- Add the pork and cook for 5 minutes, turning the cubes so the outside loses its pink colour and takes on some colour from the spice base.
- Pour in the vinegar and add the palm sugar, then turn the heat low, cover the pot and simmer for 35-40 minutes, stirring now and then, until the pork is tender and the sauce is dark and glossy.
- Remove the lid and cook for a few minutes more if needed so the sauce clings to the pork and looks thick rather than watery.
- Let the vindaloo rest for 5 minutes, then serve it in a wide shallow bowl with the pork cubes coated in the red-brown sauce and the chilies visible on top.
