Name: Pork Cheek Vindaloo
Yield: Serves at least six
Cuisine: India
Ingredients: 2 teaspoons black peppercorns; 1 teaspoon coriander seeds; juice of 1 lime; 125 g (4½ oz) piece of fresh root ginger, peeled and grated; 6 cardamom pods, bashed and seeds removed; 100 ml (3½ fl oz) vegetable oil, plus extra for cooking the onions; 2 onions, peeled and grated; 10 garlic cloves, peeled and grated; 1 bunch of fresh coriander leaves, roughly chopped; 1 teaspoon cumin seeds; 3 onions, peeled and finely sliced; 1 teaspoon fennel seeds; 1 cinnamon stick; 200 ml (7 fl oz) cider vinegar; 2 teaspoons ground turmeric; 2 teaspoons chilli flakes; salt; 1 tablespoon tomato purée; 2 teaspoons golden caster sugar; 1.5 kg (3 lb 5 oz) pork cheeks

Preparation info

Serves at least
six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

I have borrowed heavily from Arun Kapil’s recipe, although the meat is treated differently. I have also used pork cheeks, since their rich, gelatinous texture lends itself perfectly both to the vinegar and the robust flavouring. Kapil suggests adding a bird’s-eye chilli, but I left it out. I am told that Goans prefer bread to rice, but I ignored that too.