Pork Vindaloo

Summary

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

Ingredients

For the marinade:

Instructions

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.
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.
Soon it should smell delicious, then add the tomatoes, the green chillies, the rest of the ground spices, the rice vinegar and the sugar.
Add the marinated pork when the mixture in the pan has turned slightly reddish brown.
When the meat is done, serve with naan.
* 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.
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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