My mama's recipe and it's not the British explode your head type. Its aromatic and richly flavoured with the heat adjusted to your taste. Belly of pork is usually added to give flavour but is not essential and certainly cuts down on the richness but I love it with. It does require a lot of prepping and long cooking but the result is worth it. I just have a glass of wine as I cook!!
For the Pork Vindaloo
- 510 grams pork belly (cut into bite sized chunks)
- 510 grams boneless pork shoulder (cut into bite sized chunks)
- 1 head of garlic (crushed, preferably in a mortar and pestle)
- 5⅛ centimetres piece of fresh gingerroot (crushed)
- 5 medium onions (finely sliced)
- 5 medium tomatoes (finely sliced - the tasteless run of the mill supermarket ones work well for this)
- 2½ tablespoons red wine vinegar
- 2½ tablespoons vegetable oil
For the Whole Masala
- 4 cinnamon sticks (1 inch each)
- 5 cloves
- 4 lightly crushed cardamom pods
- 6 dried bay leaves
For the Powdered Masala (to Be Soaked in a Little Water to Stop the Chilli From Burning)
- gram kashmiri chilli powder (this gives intense colour but subtle heat - if using normal red chilli powder, add to taste. cautiously)
- ½ teaspoon turmeric
- 2 tablespoons ground cumin
Pork Vindaloo is a community recipe submitted by cmdsmith and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
On a low flame in a large saucepan;
If you want to sharpen the flavour as it's cooking, exta vinegar and powdered cumin can be added anytime. The curry should have a slight tang. Another variation is to substitute the powdered chilli with freshly ground black pepper (to taste again but at least 1 tbsp) and add 3 tbsp of ground coriander. DO NOT ADD TOMATOES, for this. Continue as above. Add chopped fresh coriander at the end to freshen the dish up.