Vindaloo Style Pork

Name: Vindaloo Style Pork
Ingredients: 2 tablespoons oil (more if you wish); 2 large onions; 1 teaspoon mustard seeds; 6 curry leaves; 14 teaspoon ground cloves; 6 garlic cloves, chopped; 1 tablespoon grated fresh ginger; 1 teaspoon ground cardamom; 2 small fresh red chilies, chopped; 2 tablespoons ground cumin; 1 teaspoon salt; 12 teaspoon turmeric; 2 tablespoons white wine vinegar; 2 tablespoons water; 1 tablespoon tomato paste; 700 g boneless pork shoulder, cut into 2 . 5 cm cubes

16 ingredients

10 steps

Ingredients

2 tablespoons oil (more if you wish)
2 large onions
1 teaspoon mustard seeds
6 curry leaves
14 teaspoon ground cloves
6 garlic cloves, chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cardamom
2 small fresh red chilies, chopped
2 tablespoons ground cumin
1 teaspoon salt
12 teaspoon turmeric
2 tablespoons white wine vinegar
2 tablespoons water
1 tablespoon tomato paste
700 g boneless pork shoulder, cut into 2 . 5 cm cubes

Directions

1

Heat the oil over medium heat and fry the onions gently stirring often for 5-8 minutes or until softened but not coloured.
2

Add the mustard seeds and cook a minute further then add the curry leaves, cloves, garlic, ginger, cardamom, chillies, cumin salt and turmeric; cook a further minute.
3

Stir in the 2 tablespoons of water and 1 tablespoon of the vinegar then increase the heat, cover and return to a simmer and cook until the water has been absorbed leaving only the oil again.
4

This will take about 2 minutes.
5

Mix the remaining vinegar with the tomato paste, then add to the onions, mixing well.
6

Add the pork pieces and stir to coat with the onion mix.
7

Add just enough water to cover the pork and bring to the boil.
8

Reduce the heat to a simmer, cover and cook for 60 minutes or until the meat is tender.
9

It the sauce is too thin, remove the lid, remove the pork, increase the heat and boil until it reaches a consistency you are happy with.
10

Return the pork to the sauce.