Pork Vindaloo

Ingredients

• 1 kg pork shoulder, cut into 3 cm pieces
• 3 tbsp rapeseed oil
• 2 yellow onions, finely chopped
• 6 garlic cloves, grated
• 3 cm ginger, grated
• Vindaloo paste:
• 6 dried Kashmiri chillies, soaked
• 1 tsp black pepper
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp cinnamon
• ¼ tsp ground clove
• 4 tbsp white vinegar
• 1 tsp brown mustard seeds
• 1 tsp turmeric
• 200 ml water
• 1 tbsp jaggery or brown sugar
• Salt

Method

1. 1Toast all the whole spices for the paste in a dry pan until fragrant. Grind finely. Blend with soaked chillies, vinegar, mustard seeds and turmeric into a smooth paste.
2. 2Brown the pork in batches in rapeseed oil. Set aside.
3. 3Sauté the onions for 8 minutes. Add garlic and ginger. Cook for 2 minutes.
4. 4Add the vindaloo paste and fry for 3 minutes. Return the meat. Add water, jaggery and salt.
5. 5Bring to a boil, reduce heat and simmer covered for 1.5 hours until the pork is tender and the sauce has thickened.
6. 6Serve with basmati rice and naan. The vinegar heat mellows if made a day ahead.