Pork vindaloo with rice
The Goan Catholic pork curry: pork with its fat marinated in a paste of Kashmiri chillies, garlic and whole spices ground with toddy vinegar, then slow-cooked until tender in a sour, hot, deep red gravy and eaten with rice. It tastes better the next day, so it is made ahead for Christmas and weddings; chicken vindaloo is made the same way.
- 3 hTime
- 55 minHands-on
- 4Portions
- 46 gprotein per portion
- 780kcal per portion
Ingredients for 4 portions
- 800 gPork shoulder, with its fat, in 3 cm cubes
- 15Dried red chillies, Kashmiri, stalks and seeds removed
- 100 mlVinegar, Goan toddy or cane vinegar
- 12 clovesGarlic, peeled
- 20 gGinger, peeled, roughly chopped
- 1 ½ tspCumin, seeds
- 1 tspBlack pepper, whole peppercorns
- 8Cloves
- 4 gCinnamon, a 5 cm piece of stick
- 3 mlTurmeric
- to tasteSalt
- 4 tbspRefined oil
- 3Onions, finely chopped
- ≈ 250 mlWater, hot
- 1 tspSugar
On the side
- 350 gRice
- ≈ 800 mlWater, for the rice
Method
- Break the stalks off the chillies and shake out the seeds. Soak the chillies in the vinegar.
- Leave the chillies to soften in the vinegar for 20 minutes.
- Meanwhile, cut the pork into 3 cm cubes, keeping the fat. Peel the garlic, peel and roughly chop the ginger and chop the onions finely.
- Grind the chillies with the vinegar, garlic, ginger, cumin, peppercorns, cloves, cinnamon and turmeric into a very smooth paste.
- Rub the paste and salt well into the pork.
- Cover and leave to marinate for at least an hour, ideally overnight in the fridge.
- Heat the oil in a heavy-bottomed pan and fry the onions on a medium flame until golden brown, 10–12 minutes.
- Add the pork with all its marinade and fry on a high flame, stirring, for 8–10 minutes, until the meat changes colour and the paste smells cooked.
- Rinse out the marinade bowl with the hot water and pour it into the pan. Cover and simmer on a low flame for about an hour, stirring now and then, until the pork is tender and the gravy is thick with red fat on top.
- Meanwhile, wash the rice two or three times, put it in a pan with the water and bring to the boil.
- Cover, turn the heat to low and cook the rice for 15 minutes, until the water is absorbed. Keep it covered.
- Stir in the sugar and taste: the vindaloo should be sour, hot and a little sweet. Add salt or a splash more vinegar if needed and simmer uncovered for 5 minutes. Serve with the rice.
