Pork Vindaloo

The easiest recipe for Pork Vindaloo

  • 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.
  • Step 4
    90 mins
    • Cover tightly and simmer for 1.5 hours, occasionally stirring until meat is tender. Discard the bone and season with a pinch of salt to taste.
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