Indian
Indian - Tandoori and Kebabs
Pork Vindaloo Tikka
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
- • 800g pork shoulder, cut into 3cm cubes
- • 8 dried red chilies, soaked in warm water
- • 3 tbsp vinegar
- • 8 garlic cloves
- • 1-inch piece of ginger
- • 1 tsp cumin seeds
- • 1/2 tsp turmeric powder
- • 1 tbsp oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Blend the soaked chilies, vinegar, garlic, ginger, cumin, and turmeric into a smooth vindaloo-style paste.
2
Phase 2
Coat the pork cubes in the paste with the salt; marinate 6 hours or overnight.
3
Phase 3
Thread the pork cubes onto skewers.
4
Phase 4
Grill over high heat, basting with the reserved marinade and oil, until charred outside and just cooked through.
5
Phase 5
Rest the skewers 5 minutes off the heat.
6
Phase 6
Serve with lemon wedges, sliced onion, and Goan poi bread.