Name: Pork Vindaloo
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 150 ml vegetable oil; 6 cloves garlic; 3 red onions; 4 chilli peppers; 500 g pork shoulder; 500 g tomatoes; 1 tbsp tomato purée; 1 tsp dried chilli; 2 cm fresh ginger; 1 tsp cumin; cinnamon, as needed; 2 tsp ground mustard; 1 tsp coriander seeds; 1 tsp ground turmeric; 1 tsp garam masala; 1 tsp cayenne pepper; 3 tbsp white wine vinegar; 1 tsp caster sugar; salt, as needed; ground black pepper, as needed; water, as needed

Pork

Pork Vindaloo

Pork vindaloo tastes best on the second or third day, once the spices have had time to settle and the meat has soaked up all their flavour and aroma. You can easily adjust the amount of each ingredient to taste – especially how hot you want your vindaloo – but never change the quantity of vinegar. Vindaloo also works well with chicken, seafood, or made entirely with vegetables such as potatoes, peas and root vegetables.

Pork Vindaloo

Pork Vindaloo

Prep: 25 min

Cook: 1 h 10 min

Servings: 4

Energy: 876 kcal per serving

Method

01.

The full method is for members

Ingredients

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