Aromatic Vindaloo Pork
Spice it up this week with this mouthwatering aromatic pork vindaloo curry.
1 hour + overnight marinade
Capable Cooks
4
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
Marinade
- 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
- In a large mixing bowl combine the pork and all the marinade ingredients. Cover and refrigerate overnight.
- 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.
- 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.
- Serve and enjoy!
TIPS
Serve with mango chutney, raita, naan bread and saffron rice.
