This spicy and aromatic pork vindaloo curry features tender pork shoulder infused with a bold blend of traditional spices, creating a fiery culinary experience that will awaken your taste buds. The tangy vinegar-based paste and slow-cooked pork make this dish perfect for those who love bold, authentic flavours.
Pork vindaloo curry
Ingredients
- For the vindaloo paste:
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 6-8 dried red chillies
- 4 garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon turmeric powder
- 1 stick cinnamon
- 4 whole cloves
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 60 ml white vinegar
- For the curry
- 800g pork shoulder, cut into cubes
- 2 tablespoons vegetable oil
- 2 medium onions, sliced
- 400g canned tomatoes, pureed
- 2 tablespoons tomato paste
- 250 ml water
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
Prepare the vindaloo paste
Lightly toast the cumin and mustard seeds in a dry pan over medium heat until
they pop. Transfer the toasted seeds to a blender. Add the dried chillies, garlic, ginger, turmeric, cinnamon,
cloves, black pepper, and salt. Blend with vinegar until it forms a smooth paste.
Marinate the pork
Thoroughly coat the pork cubes with the vindaloo paste in a large bowl. Cover and refrigerate to marinate for
at least 2 hours, preferably overnight, to enhance flavour absorption.
Cook the curry
Heat the vegetable oil in a large pot over medium heat. Sauté the onions until golden brown. Add the
marinated pork and stir frequently until the meat is well browned on all sides. Mix the pureed tomatoes and
tomato paste, and cook for 2 minutes. Pour in the water and bring to a boil. Then reduce the heat to low, cover,
and simmer for about 1 hour, or until the pork is tender and the flavours are well blended.
Final adjustments
If the curry sauce is too thick, adjust the consistency with more water as needed. Taste and adjust the
seasoning, possibly adding more salt or vinegar to balance the flavours.
Garnish and serve
Just before serving, sprinkle with chopped cilantro for a fresh herbal contrast.
Serving suggestion
Serve the curry hot, accompanied by steamed rice or warm Indian bread like naan or roti. A dollop of yogurt
can help cool the palate for those sensitive to spice.
Notes
For a milder version, reduce the number of dried chillies or remove the seeds before blending. The curry can be made ahead of time as the flavours develop and improve over time when stored in the refrigerator.
Also See: Oven baked tenderloin with mustard cream sauce
Recipe and image: SA Pork
