Pork Vindaloo
- 1kg Pork Shoulder, cut into cubes
- 2 Onions, finely chopped
- Coriander leaves, finely chopped
- 1 teaspoon chilli powder
- 250ml chicken stock
- Cooked basmati rice, to serve
- 6 green cardamom pods
- black peppercorns, one teaspoon
- 125ml palm or red wine vinegar
- 1 tablespoon ginger, finely grated
- 4 garlic cloves, finely grated
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 10 small dried chillies
- Pinch of turmeric
- Pinch of sugar
- Pinch of ground cloves
- Combine all ingredients of marinade and grind with pestle and mortar until fine
- Add to pork and mix well, leave overnight
- Cook onions with chilli powder before adding pork and cooking until browned, around five minutes
- Add stock as well as any extra marinade and allow dish to simmer for 45 minutes to one hour
- When sauce is thickened and meat tender to the touch, serve with the rice before sprinkling with coriander leaves
Recipe by Tropicsgourmet at https://tropicsgourmet.com/must-try-south-indian-recipes/
3.5.3208