Pork vindaloo

This traditional Indian curry from Goa is packed full of flavour from the spices and vinegar. This mouth-watering recipe is also simple to make.

Hot and spicy pork curry
SERVES4
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner

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Method

  1. In a food processor blend together the ginger, garlic, cumin, turmeric, nutmeg, chilies, tomato paste and vinegar
  2. Mix this marinade through the diced pork and refrigerated for approximately 2-4 hours
  3. In a large pot heat the canola oil and add the  mustard seeds, cinnamon, cardamom and cloves and fry gently until the mustard seeds begin to crackle
  4. Add onions and sauté until a light golden brown
  5. Add marinated pork along with marinade to the pot
  6. Add water and bring to a gentle simmer
  7. Cover and cook slowly for approximately 2 hours or until pork is tender
  • 2 tsp
    fresh ginger, minced
  • 2 cloves
    garlic, crushed
  • 2 tsp
    ground cumin
  • 2 tsp
    turmeric powder
  • 1/4 tsp
    ground nutmeg
  • 5 small 
    dried red chillies
  • 1 tbsp
    tomato paste
  • 1/2 cup
    mild white vinegar
  • 500 g
    diced trim pork
  • 1 tbsp
    vegetable oil
  • 1 tsp
    mustard seeds
  • 1/2  
    cinnamon stick
  • 1 tsp
    whole cardamon pods
  • 1/4 tsp
    whole cloves
  • 1 medium 
    onion, diced
  • 1/2 cup
    water
Per serve
  • Energy
    882kJ
  • Total Fat
    9.6g
  • Saturated Fat
    2.6g
  • Total Carbohydrate
    5.7g
  • Sugars
    4.8g
  • Dietary Fibre
    1.8g
  • Sodium
    142mg