Pork Vindaloo


Serves 4



4 Tbsp Sunflower Oil

900 g Boned Pork cut into 5 cm cubes

6 Garlic Cloves, peeled and chopped finely

2 Onions, peeled and chopped

1 Tsp Turmeric

0.5 Tsp Chilli Powder

0.5 Tsp Tomato Puree

4 Tomatoes, chopped

3 Tbsp White Wine or Cider Vinegar

Sea Salt and Freshly Ground Black Pepper

1 Tbsp Coriander, leaves picked and chopped 

For the Spice Paste:

1 Tsp Cumin Seeds

4 Black Cardamom Pods

6 Cloves

Cinnamon Stick

6 Black Peppercorns

1 Green Chilli, chopped

3 cm Fresh Ginger, peeled and chopped

5 Garlic Cloves, Peeled

3 Tbsp Lemon Juice

How to cook:


For The Spice Paste:


Grind the Cumin Seeds, Cardamom Pods, Cloves, Cinnamon Stick and Black Peppercorns in a spice mill into a fine powder

Blend the Spice Powder with the Green Chilli, Ginger, Garlic and Lemon Juice in a food processor to make a fine paste

Mix the Pork with the Spice Paste in a large bowl

Cover with cling film, then leave to marinade in a cool place for 2 Hours

Heat the Sunflower Oil in a frying pan, add the Garlic and saute for 1 minute

Add the Onions and cook until they are golden, stirring once and a while

Add the Turmeric, Chilli Powder, Tomato Puree, chopped Tomatoes and White Wine and stir well

Add the marinated Pork and Sea Salt to taste

Cook for 10 minutes, stirring occasionally

Pour in 300 ml of warm water and bring to the boil

Reduce the heat and simmer for 30 minutes or until the Pork is cooked and the sauce is thick

Add the Black Pepper, then serve garnished with the chopped Coriander

Serve hot with Red Rice, ordinary Rice or Chapattis

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