Pork vindaloo

Pork vindaloo

Goa

By
From
South East Asian Food

Ingredients

Quantity Ingredient
4 tablespoons vinegar
3 tablespoons vegetable oil
1 medium brown onion, cut in half across and then thinly sliced
1/2 teaspoon brown mustard seed, roughly broken
500g fat pork, cubed, or lean pork if you prefer
water
salt, to taste

Paste spices

Quantity Ingredient
2 teaspoons chilli powder
1/2 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
4 garlic cloves, smashed and chopped
2.5cm piece fresh ginger, smashed and chopped

Method

  1. Grind the spices into a paste, moistening with a little vinegar.
  2. Heat the oil in a pan and fry the onion and the mustard seeds until they are lightly browned. Add the spice paste and fry until fragrant. Add the meat and stir-fry until the meat is sealed, then add the rest of the vinegar, the water and salt to taste and stir until well mixed. Turn down the heat, put on the lid and simmer gently until the meat is tender. Check and stir occasionally, adding more water if there is any sign of drying out.
Tags:
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again