Beef & Pork Recipes - Pork Vindaloo

Ingredients

• 15ml/1 tbsp coriander seeds

• 10ml/2 tsp cumin seeds

• 10ml/2 tsp mustard seeds

• 5 black peppercorns

• 5 cloves

• 5 dried red chilies

• 2.5cm/1 in cinnamon stick

• 2.5ml/1/2 tsp cardamom seeds

• 2.5ml/1/2 tsp ground turmeric

• salt

• 5 large cloves garlic, chopped

• 4 cm/1 1/2 in ginger root, chopped

• 60ml/4 tbsp wine vinegar

• 500g/18oz boned pork, cubed

• 75ml/5 tbsp oil

• 2 onions, finely chopped

• 400g/14 oz canned tomatoes, chopped

• 150ml/1/4 pt/2/4 cup wine vinegar

• 250ml/8 fl oz/1 cup water

Garnish:

• 2.5ml/1/2 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander

• 1 green chili, chopped

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Method:

1. Heat a frying pan over a medium heat and fry the whole spices until browned. Grind them to a fine powder. Stir it the turmeric and salt to taste.

2. Blend the powder with the garlic, ginger and wine vinegar to a smooth paste in a blender or food processor. Rub the paste into the meat and leave to marinate overnight.

3. Heat the oil in a heavy based pan and fry the onions over a medium heat until golden brown. Add the pork and fry for 15 minutes until golden. Stir in the tomatoes and fry until all the liquid has been absorbed and the oil appears on the surface.

4. Add the wine vinegar and water, bring to the boil, cove rand cook over a medium-low heat for 40 minutes until the meat is tender. Sprinkle with the garnish ingredients and serve to with rice, chapattis, raita and a bean and potato or okra dish.