Indian
Indian - Curries and Gravies
Pork Vindaloo
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 750g pork shoulder, cut into 4cm cubes
- • 12 dried Byadgi red chilies, soaked in warm water
- • 1 tbsp cumin seeds
- • 10 cloves garlic
- • 1 inch piece of ginger
- • 4 tbsp vinegar
- • 1/2 tsp turmeric powder
- • 2 onions, thinly sliced
- • 1 tbsp vegetable oil
Preparation Steps
1
Phase 1
Blend the soaked chilies, cumin seeds, garlic, ginger, vinegar and turmeric to a smooth paste.
2
Phase 2
Coat the pork in the paste with salt and refrigerate overnight.
3
Phase 3
Heat the oil and fry the onions until deep golden.
4
Phase 4
Add the marinated pork and sear on all sides for 5 minutes.
5
Phase 5
Add 1 cup water, cover and cook 45-60 minutes until the pork is tender and the gravy has thickened.
6
Phase 6
Adjust salt and vinegar to taste and serve with rice or poi.