Pork Vindaloo

The easiest recipe for Pork Vindaloo

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For yummy Pork Vindaloo, Dry-roast the spices first and use a mortar and pestle to grind ingredients.

To prep
3 hr15 min
To cook
2 hr
Level
Medium
Servings
4

Ingredients

2 pounds (900 g) bone-in leg of pork
6 cardamom pods
1 teaspoon (5 g) peppercorns
4 dried chilies
1 teaspoon (5 g) cloves
4-inch (10 cm) piece of cinnamon stick, roughly broken
1 teaspoon (5 g) cumin seeds
½ teaspoon (2.5 g) ground turmeric
½ teaspoon (2.5 g) ground coriander seeds
¼ teaspoon (1 g) fenugreek seeds
4 tablespoons (60 mL) white vinegar
1 tablespoon (15 mL) dark vinegar
4 tablespoons (60 mL) oil
2 onions, finely sliced
10 garlic cloves, finely sliced
2-inch (5 cm) piece of ginger, cut into juveniles
3 ripe tomatoes, roughly chopped
4 green chilies, chopped
1 teaspoon (5 g) jaggery / light brown sugar
Pinch of salt

Method

Step1
10 mins

Trim any excess fat from pork, remove the bone and cut into 1-inch cubes. Reserve the bone to use later during simmering.

Step 2
3 hours 15 mins

Split open cardamom pods and remove seeds. Finely grind cardamom seeds, peppercorns, dried chilies, cloves, cinnamon stick, cumin seeds, turmeric, coriander seeds and fenugreek seeds using a mortar and pestle.

In a large glass bowl, mix ground spices together with vinegars. Add pork and mix thoroughly to coat. Cover it and marinate in the fridge for around 3 hours.

Step 3
15 mins

Heat oil in a heavy-bottom pot and sauté onions until lightly brown.

Add garlic, ginger, tomatoes and chilies, stir well.

Add pork, increase heat to high and sauté for 2 to 3 minutes, or until browned. Add 1 cup of water, and any marinade liquid left in the bowl, reduce heat and slowly bring mixture back to a boil. Add jiggery and pork bone.