Name: Pork Vindaloo with Juniper and Bog Myrtle
Yield: Serves 4–6
Cuisine: Portuguese
Ingredients: 2 tbsp rapeseed or vegetable oil, or ghee; 1 tsp mild or hot paprika; sea salt; 1 × 400 g tin of plum tomatoes; 300 ml red wine; 900 g lean, boneless pork fillet, loin or leg, cut into bite-sized chunks; 2 tsp muscovado sugar; 2 tsp cumin seeds; 6–8 dried juniper berries; 6–8 black peppercorns; 1 tbsp dried bog myrtle leaves; 3–4 garlic cloves finely chopped; 1–2 tsp ground turmeric; 2–4 dried red chillies, depending on your tolerance; 4–6 cloves; 6 plump garlic cloves; a thumb-sized piece of ginger, peeled and roughly chopped; 1 tsp salt; 2 tbsp red wine vinegar; a generous fingerful of crumbled bog myrtle leaves; 4–6 dried juniper berries; 2 onions, sliced

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

When Lynn and Sandra told me they enjoy their pork cooked with Burgundy, I decided to create a vindaloo for them as, in the same way that their meat has a story, this dish dates back to the sixteenthcentury when the seafaring Portuguese brought back chillies from the New World and stopped in Goa where they used their wine (or wine vinegar), vinho, and garlic, alhos, to make a dish using the pigs

Ingredients

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Ingredients

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