Pork vindaloo

Name: Pork vindaloo
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 10-15 dried Kashmiri chillies, or ½-1 tsp hot chilli powder, to taste; 2 tsp cumin seeds, toasted for 1 minute in a dry frying pan; 1 tsp mustard seeds; 2.5cm cinnamon stick (see tip); 9 whole black peppercorns; Seeds from 6 cardamom pods; 4 whole cloves; 1 tsp ground turmeric; 1 tsp soft brown sugar, plus extra to taste; 3cm fresh ginger, roughly chopped; 3 fat garlic cloves, roughly chopped; 100ml cider vinegar; 500g British free-range pork shoulder, cut into chunks; 1½ tbsp vegetable oil; 1 medium onion, finely chopped; 1 tbsp tomato purée; 200ml fresh light chicken stock; 20 fresh curry leaves (see Food Team’s Tip); Handful fresh coriander, chopped

Published: 31 Jul 14
Updated: 18 Mar 24

Test kitchen approved

This spicy vindaloo is a family favourite, handed down from delicious. mag’s Hugh Thompson’s great-grandfather. Best served with basmati rice, natural yogurt and lime pickle.

Serves 4
Hands-on time 45 min, cooking time 40-50 min, plus 1 hour marinating

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Ingredients

10-15 dried Kashmiri chillies, or ½-1 tsp hot chilli powder, to taste
2 tsp cumin seeds, toasted for 1 minute in a dry frying pan
1 tsp mustard seeds
2.5cm cinnamon stick (see tip)
9 whole black peppercorns
Seeds from 6 cardamom pods
4 whole cloves
1 tsp ground turmeric
1 tsp soft brown sugar, plus extra to taste
3cm fresh ginger, roughly chopped
3 fat garlic cloves, roughly chopped
100ml cider vinegar
500g British free-range pork shoulder, cut into chunks
1½ tbsp vegetable oil
1 medium onion, finely chopped
1 tbsp tomato purée
200ml fresh light chicken stock
20 fresh curry leaves (see Food Team’s Tip)
Handful fresh coriander, chopped

Method

In a pestle and mortar, grind the chillies or chilli powder, cumin seeds, mustard seeds, cinnamon, peppercorns, cardamom and cloves to a powder (or whizz in a spice grinder). Add the turmeric, sugar, ginger and garlic, then continue to mix/whizz to a dry paste. Stir in the vinegar to make a wet paste.
Put the spice mixture and the pork into a glass or ceramic bowl (they won’t react with the vinegar) and mix well. Cover and set aside to marinate for at least 1 hour.
Heat the oil in a large heavy- based pan, then gently fry the onion for 10-15 minutes until softened. Add the tomato purée, the pork and all the marinade, then mix well. Add the stock and ½ tsp salt, then stir in the curry leaves. Cover and simmer gently for 40-50 minutes until the pork is tender.
Season with salt and pepper to taste. It should have a distinct vinegar flavour – if it’s too strong for your liking, balance it out with a little extra brown sugar. Sprinkle with the chopped coriander, then serve with freshly cooked basmati rice, lime pickle and natural yogurt, if you like.

Recipe from August 2014 Issue

Nutrition

Nutrition: per serving

Calories: 224kcals
Fat: 10.6g (2.4g saturated)
Protein: 30.5g
Carbohydrates: 4.3g (3.3g sugars)
Fibre: 0.7g
Salt: 0.3g

delicious. tips

You could replace the cinnamon, peppercorns, cardamom and cloves with 3-4 tsp Waitrose Cook’s Ingredients Garam Masala (this has a good combination of the correct spices).
This dish is even better if kept covered in the fridge for 1-2 days.
Kashmiri chillies aren’t especially hot but they add a distinct colour and aroma to dishes. Find them in specialist grocers or in larger supermarkets.

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