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Pork Vindaloo
Recipe by Sarah Todd
This flavour packed Pork Vindaloo is perfect for any occasion.
- Steps
- Ingredients
Steps
- For the Pork Vindaloo, toast the whole spices individually then grind together using a spice mill. Transfer to a bowl. Add white wine vinegar, brown sugar and 1 ½ teaspoons salt and mix well. Add pork and mix well. Cover the bowl and place into the fridge to marinate overnight.
- Heat the oil in a pressure cooker on a low heat/simmer/sauté setting or in a large heavy based saucepan. Add the onion and fry, stirring frequently, until brown and crisp, taking care to avoid burning.
- Meanwhile, grind the ginger and garlic to a paste using a mortar and pestle. Add to the pressure cooker and stir until fragrant. Add tomatoes and stir. Add coriander, chilli powder and turmeric and stir.
- Add the pork, marinade, coconut vinegar and water and bring to the boil. Cover with lid and simmer until pork is tender, about 45 minutes, stirring occasionally. Season to taste.
- For the Rice, heat 3 tablespoons ghee in a medium non stick frypan over low heat. Add onion and gently fry until browned, about 20 minutes. Remove onion from the pan and set aside on paper towel.
- Cook the rice according to package directions. Once cooked, keep covered. When ready to serve, fluff the rice gently with a fork and transfer to a serving bowl. Arrange onions over the top.
- Place the cashews into a small pan and toast over low-medium heat until lightly golden. Place onto the rice.
- When ready to serve, heat remaining ghee in a small pan over medium heat. Add the mustard seeds and cook just starting to pop then add the curry leaves and cook until bright green, about 10-15 seconds. Remove from the heat and pour over the rice.
- Serve with pork vindaloo and cucumbers on the side.
