Pork vindaloo

Pork vindaloo

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1kg pork
375ml boiling water
60g tamarind pulp
60ml mustard oil
12 whole peppercorns
2-3 bay leaves

Marinade

Quantity Ingredient
3 large cloves garlic, crushed
1 tablespoon ground ginger
1 teaspoon ground chilli
1 tablespoon curry powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon salt
125ml malt vinegar

Method

  1. Combine all the ingredients for the marinade in a bowl. Cut the pork into large cubes and add to the marinade. Leave for 18–24 hours.
  2. Pour the boiling water over tamarind pulp and cool. When cold, push through a sieve and reserve the liquid.
  3. Heat the oil in a frying pan, add the meat, marinade, peppercorns, bay leaves and tamarind juice. Simmer gently for 2 hours or until meat is tender.
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