Pork Vindaloo Recipe

Ingredients :

1 kg

1/4 cup

2 teaspoons

2 1/2 cups

Vindaloo Paste

2 tablespoons

4 cloves

3

2 teaspoons

2 teaspoons

4

6

1 teaspoon

1 tablespoon

1 tablespoon

1/2 up

Pork fillets

Cooking oil

Brown mustard seeds

Water

Grated fresh ginger

Garlic, chopped

Red chilies, chopped

Ground turmeric

Ground cardamom

Whole cloves

Peppercorns

Ground cinnamon

Ground coriander

Cumin seeds

Lemon juice

• To make Vindaloo Paste, place the ginger, garlic, chili, turmeric, cardamom, cloves, peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.

• Process for 20 seconds or until all the ingredients are combined and the mixture is quite smooth.

• Trim the pork of excess fat and sinew and cut it into cubes.

• Heat the oil in a heavy-based pan. Add the meat in small batches and cook quickly over medium heat until browned.

• Return all the meat to the pan. Add the Vindaloo Paste and mustard seeds, and cook, stirring, for 2 minutes.

• Add the water and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is tender.

• Serve with rice and pappadums.

Note : The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator. Read-made vindaloo paste is available from supermarkets.