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Pork Vindaloo

yogurt is a good addition to this, it can be spicy

Ingredients

  • 600 grams pork chunks
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 cloves
  • 7 dried Kashmiri chilies
  • 1 tsp black peppercorns
  • 2 onions chopped
  • 6 cloves garlic
  • 3 cm ginger
  • 4 tbsp apple cider vinegar
  • 1 tsp turmeric powder
  • 1 tsp salt

Preparation

  1. Grind 1 tsp mustard with all of the cumin, coriander, cloves, chillies, and peppercorns to powder.
  2. Blend the ground spices with onions, garlic, ginger, vinegar to a smooth paste, may require a little water.
  3. Mix meat with turmeric, salt, and 2 tbsp of the spice paste, let marinate for at least 20 minutes.
  4. Heat oil in a pan and add remaining 1 tsp mustard seeds.
  5. When the seeds start to pop, add the remaining spice paste and cook to brown the paste until fragrant.
  6. Add meat at stir-fry a few minutes, reduce heat and cover to simmer for 30 to 40 minutes.
  7. Keep the heat very low and stir often enough for it not to stick. Add water if needed.

Notes

  1. Use chilies de árbol in the place of kashmiri chilies if you cannot find the latter.
  2. Eat by itself, or with yogurt, rice and/or naan.
  3. You can also use use a pressure cooker to speed up the cooking process. Cook on high for 10 minutes and immediately release the pressure.

Source

Hari Ghotra