Pork Vindaloo

Time for a Friday night curry. This time I’ve gone the hard as nails Vindaloo! Some would say that this curry doesn’t exist in India and has been invented for us here in Britain. I have to say it’s not normally something I would order when out. Here is my version which is hopefully more refined and won’t blow your socks off quite as much. Happy Friday 🌶😊

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INGREDIENTS

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1kg pork shoulder - chopped

2 large onions - finely chopped

1 tbsp mild chilli powder

250ml chicken stock

1tbsp plain flour

handful coriander leaves

Fresh red chilli to serve

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Marinade

6 green cardamom pods

1/2 tsp black peppercorns

125ml red wine vinegar

1 heaped tbsp finely grated ginger

4 large garlic cloves, finely grated

2 tsp honey

8 small dried chillies

pinch of ground cloves

2 tsp ground coriander

1 tsp ground cumin

2 tsp turmeric

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METHOD

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Mix the marinade ingredients together and add the pork, leave to marinade for at least 1/2 hour or anything up 10 hours.

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Sauté the onions until golden. Now add the chilli powder and the pork including the marinade. Stir in a medium heat for 5 minutes. Season with salt. Add the flour and stir in thoroughly. Now add the stock and simmer for

1-11/2 hours until tender and the sauce has thickened.

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Sprinkle with coriander and chilli and serve with basmati rice or naan.