Pork Vindaloo

Name: Pork Vindaloo
Yield: Serves 4
Cuisine: India
Ingredients: 4 tablespoons clear vinegar; 1 tablespoon dark vinegar; ½ teaspoon coriander seeds; ¼ teaspoon fenugreek seeds; 10 garlic cloves, finely sliced; 5 cm (2 inch) piece of ginger, cut into matchsticks; 4 tablespoons oil; 2 onions, finely sliced; 4 green chillies, chopped; 1 teaspoon jaggery or soft brown sugar; 3 ripe tomatoes, roughly chopped; 6 cardamom pods; 1 kg (2 lb 4 oz) leg of pork on the bone; 4 dried chillies; 1 teaspoon black peppercorns; 10 cm (4 inch) cinnamon stick, roughly broken; 1 teaspoon cloves; ½ teaspoon ground turmeric; 1 teaspoon cumin seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Vindaloo is notorious for being hot and spicy. The name is portuguese for ‘vinegar and garlic’. vindaloo was invented by the portuguese in goa. The vinegar is made from coconut (clear) and molasses (dark) but white and balsamic can be used instead.

Ingredients

1 kg (2 lb 4 oz) leg of pork on the bone
6

Asia
India
Main course
Gluten-free
Spicy

Method

Trim away any excess fat from the pork, remove the bone and cut the pork into 2.5 cm (1 inch) cubes. Reserve the bone.

Split open the cardamom pods and remove the seeds. Finely grind the cardamom s