Pork Vindaloo
 
 
Ingredients
  • 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
For marinade:
  • 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
Instructions
  1. Combine all ingredients of marinade and grind with pestle and mortar until fine
  2. Add to pork and mix well, leave overnight
  3. Cook onions with chilli powder before adding pork and cooking until browned, around five minutes
  4. Add stock as well as any extra marinade and allow dish to simmer for 45 minutes to one hour
  5. 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/