Pork Vindaloo

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g boneless pork
  • 3 shallot (s)
  • 150 g tomato (s), chunky or pureed
  • 1 teaspoon chili paste, red
  • 4 cloves garlic
  • 2 teaspoons ginger paste
  • 2 chilli pepper (s), green with seeds *
  • 1 tablespoon rice vinegar
  • salt
  • 1 teaspoon sugar

For the marinade:

  • 3 chilli pepper (s), dried red
  • 1 teaspoon peppercorns
  • 6 carnation (s)
  • 2 cm cinnamon, whole
  • 4 cardamom pods, green
  • 1 teaspoon cumin
  • 1 tablespoon rice vinegar
Pork Vindaloo
Pork Vindaloo

Instructions

  1. Clean the meat and cut into 4 cm pieces and marinate in rice vinegar with 2 teaspoons of salt for 2-3 hours. Meanwhile, roughly grind the spices (pepper, cloves, cinnamon stick, cardamom and cumin) for the marinade. Mix half of the spices into the meat and place in the refrigerator overnight.
  2. The next day, finely chop the onions, mash the garlic and cut the chillies into rings. Heat a little oil in a pan and add the garlic. Add the onions and ginger paste when the garlic has turned lightly brown.
  3. Soon it should smell delicious, then add the tomatoes, the green chillies, the rest of the ground spices, the rice vinegar and the sugar.
  4. Add the marinated pork when the mixture in the pan has turned slightly reddish brown.
  5. When the meat is done, serve with naan.
  6. * Regarding the chillies - we have made the experience that 0-1 chillies are European (ergo not very hot, then it`s best to omit the chilli paste), 2 chillies are European hot and everything above is Indian hot.
  7. We have also found that our domestic tomatoes are not suitable for such dishes. That`s why I use tetra tomatoes in this recipe.

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