SunPork Fresh Foods Super Crunchy Honey Pork
Aromatic Vindaloo Pork
Spice it up this week with this mouthwatering aromatic pork vindaloo curry.

1 hour + overnight marinade

Capable Cooks


What you’ll need

  • 1kg SunPork Pork Shoulder, 3cm pieces
  • 2 onions, diced
  • 4 fresh green chillies
  • 500 mL chicken stock
  • 1 Tbsp. chilli powder
  • 1 tsp. cornflour
  • 1 tsp. water
  • ½ cup coriander leaves
  • 1 Tbsp. vegetable oil



  • 1 Tbsp. ground cardamon
  • 1 tsp. ground black peppercorns
  • ½ cup red wine vinegar
  • 2 Tbsp. ginger, minced
  • 3 Tbsp. garlic, minced
  • 2 tsp. ground cumin
  • 3 tsp. ground coriander
  • 1 tsp. turmeric
  • 10 dried chillies
  • 1 Tbsp. sugar
  • 2 Tbsp. vegetable oil

How to make it

  1. In a large mixing bowl combine the pork and all the marinade ingredients. Cover and refrigerate overnight.
  2. Heat a large deep pan with vegetable oil over med heat and cook onions and green chillies until soft. Add the marinated pork and sear on all sides.
  3. Add the stock and chilli powder. Bring to the boil, reduce to low and simmer for 30-40 mins or until sauce is reduced by half. Combine cornflour and water together then add to the curry. Stir in the coriander leaves.
  4. Serve and enjoy!


Serve with mango chutney, raita, naan bread and saffron rice.