Indian
Indian - South Indian Classics
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, cubed
- • 2 tbsp coriander seeds
- • 1 tsp cumin seeds
- • 1 tbsp black peppercorns
- • 2 large onions, thinly sliced
- • 12 curry leaves
- • 3 tbsp coconut oil
- • 2 tsp salt
- • 2 tbsp vinegar
Preparation Steps
1
Phase 1
Dry-roast the coriander seeds, cumin seeds, and peppercorns until fragrant and grind coarsely.
2
Phase 2
Saute the onions and curry leaves in the coconut oil until deep golden.
3
Phase 3
Add the pork and sear until browned all over.
4
Phase 4
Add the ground masala, salt, and 1 cup water; cover and cook 45 minutes until the pork is tender.
5
Phase 5
Stir in the vinegar and reduce uncovered until the dark masala coats the pork.
6
Phase 6
Serve with akki roti or steamed rice.