Pork Vindaloo

Name: Pork Vindaloo
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 teaspoon black peppercorns; 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; scant ½ cup red wine vinegar; vegetable oil, for frying; sugar; 2 red onions, peeled and finely chopped; 4 cloves; 4 potatoes, peeled and cut into 1 inch/ 2.5 cm cubes; 4 fresh green chiles; 1 inch/2.5 cm piece of fresh gingerroot, peeled; 13-15 dried red chiles; 1 lb 12 oz/800 g pork, diced; salt; 2 cinnamon sticks

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Think “vindaloo” and one tends to think of something dark and hot. An authentic Vindaloo, however, is nothing like that. Gently red in color and brimming with flavor rather than heat, it is a joy.

Ingredients

1 lb 12 oz/800 g pork, diced
vegetable oil, for frying

Asia
Main course
Spicy
Gluten-free

Method

Put all the masala ingredients except the vinegar into a food processor and whiz, then add the vinegar to make a smooth paste.

Heat some vegetable oil in a pan and cook the onions until they are soft, then add the masala and stir-fry for a couple of minutes.

Stir in the pork and cook for a couple of minutes, or until the ingredients are all mixed. Add a little water to make a th