Pork vindaloo

This recipe requires preparation in advance!

The spicy hot Indian dish that has it's origin in Portugal. It's a dish that will test your spice cabinet.

Pork vindaloo

Servings:	Serves 4 to 6
Calories per serving:	653
Ready in:	13 hours 10 minutes
Prep. time:	12 hours 10 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Lots of spices!!! 5/5 Delicious, but lots of different spices are needed for this. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2lbs pork leg or pork tenderloin fillet, cut into ¾" thick medallions and flattened to 3cm under a large knife
• ½ teaspoon of salt
• ½ teaspoon freshly ground black pepper
• 2 whole cloves, ground
• ½ teaspoon cinnamon powder or ¾" of rolled cinnamon stick, ground
• 1 teaspoon turmeric powder
• ½ teaspoon mustard powder
• ½ teaspoon chili powder (or to taste)
• 2 teaspoons paprika powder
• 1 teaspoon freshly ground cumin seeds
• 2 teaspoons tomato puree
• 2 teaspoons sugar
• 1 teaspoon ground fenugreek seeds
• 1 tablespoon ground ginger
• 1 small bulb of garlic, peeled and crushed, or to taste
• 2 medium onions
• 2 tablespoons brandy (sherry will do)
• 2 tablespoons malt vinegar (leftover red wine works)
• 1 whole dried chili, crushed, or to taste

• 

  Pork vindaloo marinade

• 

  The creamy version

Method

1. Make a paste with all of the spices, brandy and vinegar and rub well into the meat
2. Marinade overnight in a refrigerator
3. Gently frythe onions in a tablespoon of ghee until brown
4. Fry the meat for a few minutes with the onion
5. Lower the heat and cook gently for 35 to 40 minutes

Variations

See comments

Serving suggestions

• Serve with plain boiled rice and a mint and onion raita

See also

• A selection of vindaloo recipes

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