Pork Vindaloo

Name: Pork Vindaloo
Yield: Serves 4
Cuisine: British
Ingredients: 1 tsp garam masala; ½ tsp chilli powder; 500 g (1 lb 2 oz) boneless pork, from the shoulder, cut into 3cm (1¼ in) cubes; 1 tsp paprika; ½ tsp ground cinnamon; 1 star anise; ½ tsp turmeric; 60 ml (4 tbsp) vegetable oil; 1 large onion, sliced; 4 cm (1½ in) fresh root ginger, peeled and finely chopped; 4 garlic cloves, finely chopped; 60 ml (4 tbsp) white wine vinegar; 1 tsp brown sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

About as far as you can get from a British-inspired curry, this Goan classic started off as a garlicky Portuguese dish and was adapted to suit local tastes. Make it a day ahead to give its tart, tangy flavours a chance to mellow and mingle.

Ingredients

½ tsp chilli powder
1 tsp paprika
½ tsp

Asia
Europe
United Kingdom
India
Main course
Mediterranean
Gluten-free

Method

Mix together the chilli powder, paprika, cinnamon, garam masala, turmeric, ginger, garlic, and vinegar in a mixing bowl then add the pork. Stir to coat the pork in the spices and marinate for 2-3 hours.
Heat the oil in a sturdy casserole pan and toss in the star anise. Swirl it around for a few seconds before adding the onion. Turn the heat down to low, cover t